I’ve been making Black Bean Burgers for years now, and I didn’t think I could love them any more.
Then, I put Peach Guacamole on them. **mindblown**
Prepare yourself, Tartlets, because you’re never going to look at burgers the same way again.
WTF? Peaches in guacamole???
The first time I had fruity guacamole was at a Mexican restaurant called Toloache in midtown Manhattan. The guac contained pomegranate, not peach, but it blew my mind. The sweet fruit mixed in with the salty, garlicky, citrusy gloriousness of the avocados, onion, and cilantro was amazing.
After that point, I started experimenting with all different kinds of fruity guac at home.
Since Julie and Bennet’s food adventures in Best Served Hot take them around NYC, I figured it was only fitting that this book-inspired recipe pay homage to the NYC eatery where I first tried a fruit-infused guacamole.
The accompanying Black Bean Burgers are a nod to the delicious-sounding Burger Battle between Julie and Bennett, where they try to out-cook one another with homemade burgers, buns, and condiments.
While Julie and Bennett dine at some NYC restaurants that are a little too extra for my tastes, an at-home Burger Battle is totally something I can get behind.
Well, to a point. I’m not baking my own hamburger buns. I’m just not. Most nights after work, you’re lucky if I form my own burger patties.
I’m not sure why Bennett and Julie think making their own yeasted burger buns is a good idea. On a weeknight, no less.
While you won’t catch me embracing the homemade bun nonsense, I’m totally behind the idea of handmade burgers and homemade condiments.
Especially when I can whip up both of these things in about 20 minutes.
Are meatless burgers any good? Like, really?
Despite my love of red meat, I’m no stranger to the meatless burger trend. My Chickpea Burgers with Mint Tahini Carrot Slaw are a great vegetarian-friendly option for summer BBQs, and I’ve also made veggie burgers using red beets before.
Black Bean Burgers are my favorite meatless burgers to make, though.
Do Black Bean Burgers taste like “real” burgers? Nope. Of course not. They’re made with beans, not red meat.
But, thanks to the BBQ sauce folded into the bean mix and then used as a glaze before cooking, these bean burgers manage to satisfy that classic burger craving.
How to top your Black Bean Burgers
As you can see from these photos, I like to slather on the homemade Peach Guac with a heavy hand.
For a little added texture, try piling on a few potato chips before you smush everything down with the top bun. (Listen for that crunch!)
I make guac pretty regularly for dinner, usually to go along with nachos or enchiladas or, yes, “regular” burgers. Most of these times, I use a shortcut recipe with pantry spices to limit my dicing and slicing.
However, homemade Peach Guacamole calls for the real deal, so I went all out and used my “company guacamole” recipe.
Company guacamole (which you trot out when you have company over) only takes a little bit more time than my shortcut version, and having all those fresh components like chopped cilantro and red onion with the juicy peaches is key to nailing this savory-sweet condiment combo.
Consumption warning: Eating a burger topped with Peach Guacamole is super messy.
These burgers are not a first date food because you will get plops of guac all over your plate.
And your mouth. And your hands. #WorthIt.
What pairs well with Black Bean Burgers and Peach Guacamole?
Black Bean Burgers topped with Peach Guacamole just scream “summertime,” and the perfect accompaniment to any summer meal is a refreshing glass of iced tea or lemonade. If you’re looking to “tropicalize” your dinner, serve up some Pineapple Mint Agua Frescas to hammer home the fruity theme.
In terms of side dishes, I recommend a crisp Shepherd’s Salad or herby Caprese Farro Salad. Or, if you’re feeling extra-decadent, you can’t go wrong with a classic mac and cheese.
If there’s leftover peach guacamole, you can scoop it up with some chips, or serve it up the next day atop a pan-seared piece of salmon.
Quick and Easy Black Bean Burgers with Peach Guacamole
Ingredients
Black Bean Burgers
- 1/2 cup walnuts
- 15.5 oz canned low-sodium black beans, rinsed and drained
- 1/2 cup plain panko breadcrumbs
- 1 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 egg, slightly beaten
- 2 tsp your preferred BBQ sauce (I like maple BBQ)
- 1 tbsp extra-virgin olive oil
- additional BBQ sauce for glazing
- 4 hamburger buns
- potato chips (optional)
Peach Guacamole
- 2 ripe avocados
- 1 lime, juiced
- 2 tbsp finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2-3 fresh peaches, diced (along with peach juices)
Instructions
PREP INSTRUCTIONS FOR BLACK BEAN BURGERS
- Add the walnuts to a small food processor and pulse until finely chopped. Add the drained black beans to the nuts and pulse 2-3 times, until the beans are coarsely chopped. Set aside.
- In a medium bowl, add the egg and beat lightly with a fork. Add the panko breadcrumbs, 1 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 2 tbsp BBQ sauce; beat with a fork until ingredients combined.
- Add the bean mixture to the bowl, then use your hands or a spatula to mix together the bean mixture with the egg mixture until all ingredients are completely combined.
- Divide the black bean burger mixture into 4 equal pieces, then shape each piece into a hamburger patty. Place the patties in a single layer on a plate, then place plate in fridge to chill for 10-15 minutes.
COOKING INSTRUCTIONS FOR PEACH GUACAMOLE
- While the burgers chill, make your guacamole: Dice the red onion and chop the cilantro, then place in a medium bowl.
- Cut peaches into bite-size chunks. Discard the pits but save whatever juices you can. Set aside.
- Split the avocados, throw away the pits, and scoop the green flesh into the bowl with the red onion and cilantro. Squeeze in the juice of one lime and add 1/2 tsp onion powder, 1/2 tsp salt, and 1/2 tsp pepper.
- Use a potato masher or fork to mash together all ingredients into a smooth or chunky guacamole. Stir the chopped peaches and any remaining peach juice into the guacamole. Set aside.
COOKING INSTRUCTIONS FOR BLACK BEAN BURGERS
- Remove the chilled black bean burgers from the freezer and brush the tops of the burger patties with as much additional BBQ sauce as you like.
- Heat olive oil in a large skillet over medium-high heat, then place black bean burgers BBQ sauce-side down on the hot skillet. Cook three minutes on one side, then flip and cook 2-3 minutes on the other side. Serve immediately on buns and topped with peach guacamole and, if desired, potato chips.
