Plantain and Black Bean Burgers with Lime-Garlic Mayo

Name: Plantain and Black Bean Burgers with Lime-Garlic Mayo
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 medium (about 1 lb total, unpeeled) (450 g) very ripe plantains (mostly black skin), peeled and cut into 1-inch (2.5 cm) chunks; 4 cups (950 ml) water, for simmering the plantain; 15 oz can (about 1½ cups drained) (260 g) canned black beans, drained, rinsed, and patted dry; 2 tbsp (14 g) ground flaxseed; 4 tbsp (60 ml) water, cold, to mix with the flaxseed; 1 cup (80 g) old-fashioned rolled oats; 3 whole (45 g) scallions, white and green parts thinly sliced; 3 cloves (9 g) garlic cloves, finely minced; ½ cup, packed (20 g) fresh cilantro, leaves and tender stems finely chopped; 2 tsp (4 g) ground cumin; 1 tsp (2 g) smoked paprika; 1 tsp (6 g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; 2 whole (130 g) limes, 1 lime zested (about 1 tsp zest), then both juiced (about 3 tbsp / 45 ml total juice); 2 tbsp juice goes in the patties and 1 tbsp in the mayo; 3 tbsp (45 ml) neutral oil (avocado, canola, or sunflower); ⅓ cup (80 ml) mayonnaise (or vegan mayonnaise); 1 small clove (3 g) garlic clove, finely grated; ½ tsp (2 ml) hot sauce (optional); 4 buns (240 g) burger buns, split; 1 large (150 g) ripe avocado, halved, pitted, and sliced; 1 medium (120 g) tomato, cut into 4 thick slices; 4 leaves (40 g) lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Sweet, caramelized ripe plantain meets earthy black beans, cumin and fresh cilantro in a sturdy, golden pan-fried veggie patty. A tangy lime-garlic mayo and creamy avocado balance the sweetness.

Prep: 30 min
Cook: 25 min
Wait: 40 min
Total: 1 hr 35 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the patties
2 medium (about 1 lb total, unpeeled) (450 g) very ripe plantains (mostly black skin), peeled and cut into 1-inch (2.5 cm) chunks
4 cups (950 ml) water, for simmering the plantain
15 oz can (about 1½ cups drained) (260 g) canned black beans, drained, rinsed, and patted dry
2 tbsp (14 g) ground flaxseed
4 tbsp (60 ml) water, cold, to mix with the flaxseed
1 cup (80 g) old-fashioned rolled oats
3 whole (45 g) scallions, white and green parts thinly sliced
3 cloves (9 g) garlic cloves, finely minced
½ cup, packed (20 g) fresh cilantro, leaves and tender stems finely chopped
2 tsp (4 g) ground cumin
1 tsp (2 g) smoked paprika
1 tsp (6 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
2 whole (130 g) limes, 1 lime zested (about 1 tsp zest), then both juiced (about 3 tbsp / 45 ml total juice); 2 tbsp juice goes in the patties and 1 tbsp in the mayo
3 tbsp (45 ml) neutral oil (avocado, canola, or sunflower)
For the lime-garlic mayo
⅓ cup (80 ml) mayonnaise (or vegan mayonnaise)
1 small clove (3 g) garlic clove, finely grated
½ tsp (2 ml) hot sauce (optional)
To serve
4 buns (240 g) burger buns, split
1 large (150 g) ripe avocado, halved, pitted, and sliced
1 medium (120 g) tomato, cut into 4 thick slices
4 leaves (40 g) lettuce leaves, washed and dried

Equipment (8)

Large saucepan (3-quart / 3 L)
Large mixing bowl
Potato masher or fork
12-inch (30 cm) nonstick or cast-iron skillet
Wide metal spatula
Rimmed baking sheet lined with parchment paper
Small bowl and whisk
Colander

Steps

Before you start

Choose plantains that are mostly black or deeply yellow with many black spots; green or pale yellow ones are starchy and won't give sweetness or bind well.
Drain the black beans in a colander, rinse, and let them sit 10 minutes, then pat dry. Wet beans make soft patties.
Plan for a 30-minute chill before frying. The patties are soft until chilled.
Use a nonstick or well-seasoned cast-iron 12-inch skillet so the patties release cleanly.

1
Prep the flax binder
- In a small bowl, stir the ground flaxseed with the 4 tbsp (60 ml) cold water.
- Set aside for 5 minutes while you prep.
- Slice the scallions, mince the 3 garlic cloves, chop the cilantro, and zest and juice the limes.
- Make sure the black beans are rinsed and patted dry.
+ Show details− Hide details
Ready when: Flax mixture is thick and gel-like, like a beaten egg white.
Tip: Dry beans are key: pat them with a clean towel so the patties don't turn mushy.
2
Simmer the plantain
- Place the plantain chunks in a 3-quart saucepan with the 4 cups (950 ml) water.
- Bring to a boil over high heat, then reduce to a steady simmer and cook uncovered for 10 to 12 minutes.
+ Show details− Hide details
Ready when: A fork slides into the chunks with no resistance and the edges look slightly translucent.
3
Drain and mash plantain
- Drain the plantain thoroughly in a colander and let it steam-dry for 10 minutes so excess moisture evaporates.
- Transfer to a large bowl and mash with a potato masher or fork into a thick, slightly chunky paste.
+ Show details− Hide details
Ready when: The mash holds together on the masher and a few small lumps remain.
Tip: Hot plantain will cook the flax and make the mix gluey, so let it cool until just warm.
4
Mash the beans
- Add the black beans to the plantain and press with the masher 6 to 8 times, so about half the beans break down and the rest stay whole for texture.
+ Show details− Hide details
Ready when: A coarse, chunky mixture with visible whole beans.
5
Mix the patty dough
- Add the flax mixture, oats, scallions, garlic, cilantro, cumin, smoked paprika, salt, pepper, lime zest, and 2 tbsp (30 ml) lime juice.
- Stir with a sturdy spoon or clean hands for about 1 minute until evenly combined.
+ Show details− Hide details
Ready when: The mixture is thick, sticky, and holds a shape when squeezed in your fist.
Tip: If it feels wet and loose, stir in 1 to 2 more tbsp oats.
6
Shape and chill
- Line a baking sheet with parchment.
- With damp hands, divide the mixture into 4 equal portions (about 170 g each) and shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Place on the sheet and refrigerate uncovered for 30 minutes.
+ Show details− Hide details
Ready when: Patties feel firm and cool to the touch.
Tip: Wet your hands between patties; the sweet plantain is very sticky.
7
Whisk the lime mayo
- While the patties chill, whisk the mayonnaise, grated garlic, 1 tbsp (15 ml) lime juice, and hot sauce, if using, in a small bowl.
- Taste and add a pinch of salt if needed.
- Refrigerate until serving.
- Slice the avocado and tomato and wash the lettuce.
+ Show details− Hide details
Ready when: Sauce is smooth and pourable but thick.
8
Fry the first side
- Heat the oil in a 12-inch skillet over medium heat for 2 minutes until it shimmers.
- Carefully lay in the chilled patties with space between them.
- Cook undisturbed for 5 to 6 minutes.
+ Show details− Hide details
Ready when: The underside is deep golden-brown with a crisp crust, and the patty lifts easily with a spatula.
Tip: The plantain sugars brown fast. If the crust darkens within 3 minutes, reduce the heat to medium-low.
9
Flip and finish
- Slide a wide metal spatula fully under each patty and flip gently.
- Cook the second side for 4 to 5 minutes, until browned and heated through.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Both sides are deeply browned and the patty feels firm when pressed in the center.
Tip: Flip only once; moving them early tears the crust.
10
Toast the buns
- Wipe out the skillet with a paper towel.
- Place the buns cut-side down in the skillet over medium heat for 1 to 2 minutes.
+ Show details− Hide details
Ready when: Cut sides are golden and lightly crisp.
11
Assemble and serve
- Spread lime-garlic mayo on both halves of each bun.
- Layer lettuce, a patty, a tomato slice, and avocado on the bottom bun, add the top bun, and serve right away.
+ Show details− Hide details
Tip: Place the lettuce under the patty to keep the bottom bun from getting soggy.

Good to know

Tips

Ripeness matters: black-skinned plantains give natural sweetness and stickiness that bind the patty. Underripe ones make crumbly burgers.
Don't skip the steam-dry and the chill; they are what keep the patties from falling apart.
Add 1 finely minced jalapeño (seeds removed) to the mix for heat that plays well against the sweetness.
Use a wide metal spatula, not a flexible one, for flipping to keep the crust intact.

Make ahead

Shape the patties up to 1 day ahead, cover loosely, and refrigerate on the parchment-lined sheet. The lime-garlic mayo keeps up to 3 days in the fridge. Fry the patties just before serving.

Storage & reheating

Cooked patties keep in an airtight container in the fridge for up to 4 days. Freeze cooked patties, separated by parchment, for up to 3 months. Reheat from the fridge or thawed in a lightly oiled skillet over medium-low heat for 3 to 4 minutes per side, until hot in the center and crisp outside. Don't leave at room temperature for more than 2 hours.

Substitutions

old-fashioned rolled oats → Plain dry breadcrumbs or panko, 3/4 cup (45 g). Gives a slightly crisper crust; use gluten-free crumbs if needed.
ground flaxseed → 1 large egg, lightly beaten. Skip the water. The burgers are no longer vegan.
mayonnaise (or vegan mayonnaise) → Plain Greek yogurt or dairy-free yogurt. Tangier and lighter; add a pinch of salt.
fresh cilantro → Flat-leaf parsley. For anyone who finds cilantro soapy; the flavor will be milder.