Veggie BurgersHaitianEasy

Haitian Pikliz Black Bean Burgers

Name: Haitian Pikliz Black Bean Burgers
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 6 servings
Cuisine: Haitian
Ingredients: 3 cups (two 15-oz cans) (510 g) canned black beans, drained, rinsed, and patted very dry; 1 cup (150 g) red bell pepper, cut into ¼-inch dice (about 1 medium pepper); ½ cup (80 g) yellow onion, cut into ¼-inch dice; 4 tbsp (60 ml) neutral oil (such as canola or avocado), divided: 1 tbsp (15 ml) for the vegetables, 3 tbsp (45 ml) for frying; 1 tsp (2½ g) smoked paprika; ¾ tsp (4 g) kosher salt, divided: ½ tsp for the patties, ¼ tsp for the vegetables; ¼ tsp (½ g) black pepper, freshly ground; ¼ cup (60 ml) epis (Haitian green seasoning), as is, drained of excess oil if very loose; ⅓ cup (50 g) pikliz, drained, squeezed dry, and finely chopped; 1 (50 g) large egg, lightly beaten; 1 cup (60 g) panko breadcrumbs; ½ cup (115 g) mayonnaise; 1 tbsp (15 ml) pikliz brine, strained from the pikliz jar; 1 tsp (5 ml) lime juice, freshly squeezed; 6 (380 g) brioche hamburger buns, split; ¾ cup (110 g) pikliz, drained; 1 large (200 g) ripe avocado, halved, pitted, and thinly sliced; 6 leaves (60 g) butter lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Crisp-edged, tender black bean patties seasoned with epis, sweet bell pepper, and chopped pikliz for tangy heat, then pan-fried and stacked with a spicy pikliz mayo, avocado, and extra crunchy pikliz.

Prep: 25 min
Cook: 24 min
Wait: 35 min
Total: 1 hr 24 min
Makes: 6 burgers

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Ingredients

6 servings

For the patties
3 cups (two 15-oz cans) (510 g) canned black beans, drained, rinsed, and patted very dry
1 cup (150 g) red bell pepper, cut into ¼-inch dice (about 1 medium pepper)
½ cup (80 g) yellow onion, cut into ¼-inch dice
4 tbsp (60 ml) neutral oil (such as canola or avocado), divided: 1 tbsp (15 ml) for the vegetables, 3 tbsp (45 ml) for frying
1 tsp (2.5 g) smoked paprika
¾ tsp (4 g) kosher salt, divided: ½ tsp for the patties, ¼ tsp for the vegetables
¼ tsp (0.5 g) black pepper, freshly ground
¼ cup (60 ml) epis (Haitian green seasoning), as is, drained of excess oil if very loose
⅓ cup (50 g) pikliz, drained, squeezed dry, and finely chopped
1 (50 g) large egg, lightly beaten
1 cup (60 g) panko breadcrumbs
For the pikliz mayo
½ cup (115 g) mayonnaise
1 tbsp (15 ml) pikliz brine, strained from the pikliz jar
1 tsp (5 ml) lime juice, freshly squeezed
To serve
6 (380 g) brioche hamburger buns, split
¾ cup (110 g) pikliz, drained
1 large (200 g) ripe avocado, halved, pitted, and thinly sliced
6 leaves (60 g) butter lettuce leaves, washed and dried

Equipment (8)

12-inch (30 cm) nonstick or cast-iron skillet
Large mixing bowl
Fork or potato masher
Rimmed baking sheet lined with parchment paper (for chilling the patties)
Second rimmed baking sheet (for keeping cooked patties warm in the oven)
Wide spatula
Instant-read thermometer
Small bowl for the mayo

Steps

Before you start

Drain the beans in a colander and let them sit for 10 minutes, then pat dry with a towel. Wet beans make soft patties.
Use pikliz that is already made (jarred or homemade). Pikliz is hot, so taste a small piece and adjust the amount if you prefer milder burgers.
Plan on 30 minutes of chilling for the shaped patties. Don't skip it, or they will fall apart in the pan.
Epis is a Haitian green seasoning blend of parsley, garlic, scallions, peppers, and thyme. Use store-bought or homemade.
Heat the oven to 200°F (95°C) about 10 minutes before you start frying. It keeps the first batch of patties warm while the second cooks.

1
Make pikliz mayo
- In a small bowl, stir together the mayonnaise, pikliz brine, and lime juice until smooth.
- Cover and refrigerate while you make the burgers.
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Ready when: Mayo is smooth and loosened slightly, with a tangy aroma.
2
Dice the vegetables
- Cut the red bell pepper and onion into ¼-inch (6 mm) dice.
- Small, even pieces keep the patties from crumbling when you flip them.
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Ready when: Pieces are roughly the size of a pea.
3
Sauté the vegetables
- Heat 1 tbsp (15 ml) of the oil in a 12-inch (30 cm) skillet over medium heat.
- Add the pepper, onion, and ¼ tsp of the salt.
- Cook, stirring often, for 5 to 6 minutes.
- Stir in the smoked paprika and cook 30 seconds more.
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Ready when: Onion is translucent, pepper is tender, and most of the moisture has cooked off.
Tip: Cooking off the moisture here is what keeps the patties firm.
4
Cool the vegetables
- Scrape the vegetables into a large mixing bowl and spread them out.
- Let them cool for 5 minutes so they don't cook the egg later.
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Ready when: Vegetables are barely warm to the touch.
5
Mash the beans
- Add the dry black beans to the bowl.
- Using a fork or potato masher, mash about two-thirds of the beans into a rough paste, leaving the remaining third whole for texture.
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Ready when: Mixture looks chunky and holds together when pressed, with plenty of whole beans visible.
Tip: Don't puree the beans, or the burgers turn pasty.
6
Mix the patty mixture
- Add the epis, chopped pikliz, egg, panko, the remaining ½ tsp salt, and the black pepper.
- Fold with a spatula until evenly combined.
- The mixture should be tacky and hold its shape when squeezed.
- If it feels sticky and wet, add 1 to 2 tbsp more panko.
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Ready when: A handful squeezed in your fist holds together without crumbling or leaking liquid.
Tip: Squeeze the chopped pikliz dry before adding it, or the mixture will be wet.
7
Shape and chillOven 200°F / 95°C
- Divide the mixture into 6 equal portions of about 115 g (4 oz) each.
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Place on a parchment-lined baking sheet and refrigerate uncovered for 30 minutes.
- In the last 10 minutes of chilling, heat the oven to 200°F (95°C) with the second baking sheet inside.
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Ready when: Patties feel firm and dry on the surface.
Tip: Press the edges smooth with your fingers to prevent cracks.
8
Fry first batchOven 200°F / 95°C
- Heat 1½ tbsp (22 ml) of the oil in the same skillet over medium heat for 1 minute until shimmering.
- Add 3 patties.
- Cook without moving for 4 to 5 minutes, until the underside is deep brown and crisp.
- Carefully flip with a wide spatula and cook 3 to 4 minutes more.
- Transfer to the warmed baking sheet in the 200°F (95°C) oven to keep warm.
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Ready when: Both sides are deeply browned and crisp, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: If the patties brown too fast or smell scorched, reduce the heat to medium-low.
9
Fry second batchOven 200°F / 95°C
- Wipe out any burnt bits with a paper towel.
- Add the remaining 1½ tbsp (22 ml) oil and heat for 1 minute.
- Cook the remaining 3 patties the same way: 4 to 5 minutes on the first side, 3 to 4 minutes on the second.
- Move them to the baking sheet in the oven.
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Ready when: Crisp, deep brown crust on both sides, with an internal temperature of 160°F (71°C).
10
Toast the buns
- Turn the oven off.
- Reduce the skillet heat to medium-low.
- Place the split buns cut-side down in the skillet, in batches if needed, and toast for 1 to 2 minutes.
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Ready when: Cut sides are golden brown and lightly crisp.
Tip: Watch closely; brioche browns fast because of its sugar.
11
Assemble and serve
- Spread pikliz mayo on both halves of each bun.
- Layer a lettuce leaf, a patty, avocado slices, and a generous mound of pikliz on the bottom bun.
- Cap with the top bun and serve right away.
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Tip: Add the pikliz just before serving so the bun stays crisp.

Good to know

Tips

Pat the beans very dry and cook the vegetables until their moisture has evaporated. Wet filling is the top cause of crumbly bean burgers.
Flip only once the underside is dark brown and releases easily from the pan. If it sticks, give it another minute.
Pikliz heat varies by brand and by how long it has pickled. Start with the stated amount and add more on the burger rather than in the patty.
Serve with fried plantains (bannann peze) on the side for a Haitian-style meal.

Make ahead

Shape the patties up to 1 day ahead, cover loosely, and refrigerate on the parchment-lined sheet. The pikliz mayo can be made up to 3 days ahead.

Storage & reheating

Cooked patties keep in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months, with parchment between patties. Reheat in a skillet over medium-low heat for 3 to 4 minutes per side (from frozen, 5 to 6 minutes per side, covered for the first half) until hot in the center. Don't leave assembled burgers at room temperature for more than 2 hours.

Substitutions

large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Makes the patties vegan if you also use vegan mayo and buns. Skip the 160°F check, and handle the patties gently.
panko breadcrumbs → Gluten-free panko or rolled oats pulsed in a blender. Use the same weight (60 g). Use gluten-free buns too.
epis (Haitian green seasoning) → 1 tbsp minced garlic, 2 tbsp chopped parsley, 2 sliced scallions, and 1 tbsp olive oil, blended. Approximates the herbaceous flavor of epis.
mayonnaise → Plain Greek yogurt with an extra pinch of salt. Tangier and lighter, but thinner.

black beans caribbean haitian pan-fried spicy vegetarian veggie burger weeknight

Steps

Make pikliz mayo

Dice the vegetables

Sauté the vegetables

Cool the vegetables

Mash the beans

Mix the patty mixture

Shape and chillOven 200°F / 95°C

Fry first batchOven 200°F / 95°C

Fry second batchOven 200°F / 95°C

Toast the buns

Assemble and serve

Good to know

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