Cuban Black Bean Burgers with Mojo Onions

Name: Cuban Black Bean Burgers with Mojo Onions
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: ⅓ cup (80 ml) fresh orange juice, from about 1 large orange; 3 tablespoons (45 ml) fresh lime juice, from about 2 limes; 4 cloves (12 g) garlic cloves, finely minced; 1 teaspoon (1 g) dried oregano; 1 teaspoon (2 g) ground cumin; ½ teaspoon (3 g) kosher salt; 2 large (about 12 oz total) (340 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons; 2 tablespoons (30 ml) extra-virgin olive oil; 3 cups (two 15-oz cans) (510 g) canned black beans, drained, rinsed and patted dry; ¾ cup (45 g) panko breadcrumbs; 1 large (50 g) large egg, lightly beaten; ¼ cup (10 g) fresh cilantro, finely chopped; 2 cloves (6 g) garlic cloves, finely grated; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1 g) smoked paprika; ¾ teaspoon (4 g) kosher salt, plus a pinch for the onions; ¼ teaspoon (½ g) black pepper, freshly ground; 2 tablespoons (30 ml) neutral oil such as avocado or canola; 4 buns (280 g) burger buns or soft Cuban-style rolls, split; 1 tablespoon (14 g) unsalted butter, softened; ¼ cup (60 g) mayonnaise; 4 teaspoons (20 g) yellow mustard; 16 slices (80 g) dill pickle chips, patted dry; 4 slices (112 g) Swiss cheese (optional)

From the MyKitchenBank Kitchen

Crisp-edged, tender-centered black bean patties seasoned with cumin, oregano and garlicky citrus mojo, then piled onto toasted buns with glossy mojo-braised onions, tangy pickles and mustard mayo for a Cuban-sandwich-inspired veggie burger.

Prep: 25 min
Cook: 30 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the mojo and onions
⅓ cup (80 ml) fresh orange juice, from about 1 large orange
3 tablespoons (45 ml) fresh lime juice, from about 2 limes
4 cloves (12 g) garlic cloves, finely minced
1 teaspoon (1 g) dried oregano
1 teaspoon (2 g) ground cumin
½ teaspoon (3 g) kosher salt
2 large (about 12 oz total) (340 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons
2 tablespoons (30 ml) extra-virgin olive oil
For the burgers
3 cups (two 15-oz cans) (510 g) canned black beans, drained, rinsed and patted dry
¾ cup (45 g) panko breadcrumbs
1 large (50 g) large egg, lightly beaten
¼ cup (10 g) fresh cilantro, finely chopped
2 cloves (6 g) garlic cloves, finely grated
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) smoked paprika
¾ teaspoon (4 g) kosher salt, plus a pinch for the onions
¼ teaspoon (0.5 g) black pepper, freshly ground
2 tablespoons (30 ml) neutral oil such as avocado or canola
To serve
4 buns (280 g) burger buns or soft Cuban-style rolls, split
1 tablespoon (14 g) unsalted butter, softened
¼ cup (60 g) mayonnaise
4 teaspoons (20 g) yellow mustard
16 slices (80 g) dill pickle chips, patted dry
4 slices (112 g) Swiss cheese (optional)

Equipment (8)

12-inch (30 cm) nonstick or cast-iron skillet
10-inch (25 cm) skillet or saucepan for the onions
Large mixing bowl
Fork or potato masher
Small bowl for the mojo
Rimmed baking sheet or plate lined with parchment
Wide spatula
Instant-read thermometer

Steps

Before you start

Drain and rinse the beans, then let them drain in a colander for a few minutes. Wet beans are the number one cause of mushy patties.
The patty mixture must chill for 30 minutes before frying, so plan for that rest. You can cook the onions while the patties chill.
Use a large nonstick or well-seasoned cast-iron skillet (12-inch) so all 4 patties fit without crowding.
Fresh orange and lime juice taste far better in the mojo than bottled juice.

1
Dry the beans
- Rinse the beans and drain well.
- Spread them on a clean kitchen towel or a double layer of paper towels and pat the tops dry.
- Let them sit 5 minutes while you work; surface moisture makes patties fall apart.
+ Show details− Hide details
Ready when: Beans look matte, not shiny, and no longer leave wet streaks on the towel.
Tip: Skipping this step is the most common reason black bean burgers turn mushy.
2
Whisk the mojo
- In a small bowl, whisk the orange juice, lime juice, minced garlic, oregano, 1 teaspoon cumin and ½ teaspoon salt.
- Measure 2 tablespoons (30 ml) into a separate small bowl for the patties and leave the rest for the onions.
+ Show details− Hide details
Ready when: Salt is dissolved and the mojo smells strongly of citrus and garlic.
Tip: Whisk again right before measuring so the garlic and spices are evenly spread between both portions.
3
Mix the patty base
- Put the dried beans in a large bowl.
- Mash with a fork or potato masher until about two-thirds are broken down into a thick paste and one-third remain whole or chunky.
- Add the reserved 2 tablespoons mojo, panko, beaten egg, cilantro, grated garlic, 1 teaspoon cumin, smoked paprika, ¾ teaspoon salt and the pepper.
- Fold with a spatula until evenly combined.
+ Show details− Hide details
Ready when: A handful squeezed in your fist holds its shape without crumbling or oozing liquid. If it feels wet, stir in 1 more tablespoon panko.
Tip: Do not use a food processor, which turns the beans into a gluey purée; the whole beans give a better bite.
4
Shape and chill patties
- Divide the mixture into 4 equal portions (about 5 oz / 150 g each).
- With damp hands, press each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Place on a parchment-lined baking sheet, cover loosely and refrigerate for 30 minutes.
+ Show details− Hide details
Ready when: Patties feel firm to the touch and no longer sticky.
Tip: Use this chill time to cook the onions in the next step.
5
Braise the mojo onions
- Heat the olive oil in a 10-inch skillet over medium heat.
- Add the sliced onions and a pinch of salt from the burger salt measure and cook, stirring every minute or so, for 8 minutes until soft and translucent with a few golden edges.
- Pour in the remaining mojo, reduce heat to medium-low, and simmer, stirring occasionally, for 8–10 minutes until the liquid has reduced to a glossy syrup that just coats the onions.
- Remove from heat and keep warm.
+ Show details− Hide details
Ready when: Onions are completely soft and sweet-tart, with only a spoonful of thick syrupy juices left in the pan.
Tip: If the pan looks dry before the onions are tender, add 1 tablespoon water.
6
Pan-fry the patties
- Heat the frying oil in a 12-inch skillet over medium heat until it shimmers.
- Carefully lay in the chilled patties with a wide spatula.
- Cook 4–5 minutes without moving them until the underside is deep brown and crisp, then flip gently and cook 4 minutes more.
- If using Swiss, lay a slice on each patty during the last minute and cover the pan for 1 minute to melt.
+ Show details− Hide details
Ready when: Both sides are dark brown and crisp, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: Resist pressing down or flipping early; the crust needs undisturbed contact to set and release cleanly.
7
Toast the buns
- Spread the softened butter on the cut sides of the buns.
- Wipe out the onion skillet or use the burger pan, and toast the buns cut-side down over medium heat for 1–2 minutes.
+ Show details− Hide details
Ready when: Cut sides are golden brown and slightly crisp.
8
Assemble and serve
- Stir the mayonnaise and mustard together in a small bowl.
- Spread the mixture on the cut sides of both bun halves.
- Set a patty on each bottom bun, then top with 4 pickle slices and a generous spoonful of mojo onions.
- Add the bun tops and serve right away while the patties are crisp.
+ Show details− Hide details
Tip: Pat the pickles dry so they do not make the bun soggy.

Good to know

Tips

Leave some beans whole when mashing for a burger with texture instead of a uniform paste.
Medium heat is key: too hot and the outside burns before the center warms through; too low and the patty will not form a crust.
Sliced onions cook more evenly when cut to a uniform ¼-inch thickness.
Serve with plantain chips on the side for extra Cuban flavor.

Make ahead

Make the mojo onions up to 4 days ahead and refrigerate; rewarm gently in a skillet. Shape the patties up to 24 hours ahead, cover and refrigerate on parchment, then fry straight from the fridge.

Storage & reheating

Room temperature: assembled burgers should not sit out more than 2 hours. Fridge: store cooked patties and onions separately in airtight containers up to 4 days. Freezer: freeze cooked patties, separated by parchment, up to 3 months. Reheat in a skillet over medium-low heat, 3–4 minutes per side from the fridge, or 6–7 minutes per side from frozen with a lid on, until hot in the center (160°F / 71°C) and crisp outside.

Substitutions

large egg → 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes. Makes the patties vegan if you also use vegan buns and mayo and skip the butter and cheese. Patties will be slightly more delicate, so chill the full 30 minutes.
fresh orange juice → Additional lime juice plus 1 teaspoon sugar, or grapefruit juice. Traditional sour orange is tart; this mimics that balance.
panko breadcrumbs → Plain dry breadcrumbs (⅔ cup / 70 g) or gluten-free breadcrumbs. Use slightly less if using fine breadcrumbs, as they absorb more moisture.
Swiss cheese → Provolone or pepper jack slices. Pepper jack adds heat; provolone melts mildly.