Jamaican Jerk Black Bean Burgers with Mango Slaw

Black bean burgers hold together when you dry the beans first and leave some texture in the mash. TGCS Co Jamaican Jerk Mustard brings allspice, thyme, smoke, and mustard tang into the patty, while mango slaw keeps each bite crisp and bright. The beans should look dry and split at the edges before you mash them, not wet or chalky. Chill the patties, give them a proper crust in the skillet, then build the burgers while that crust is still hot. Makes 6 burgers.

What you need

Food (burgers):

2 cans black beans, 398 mL each, drained and rinsed

3/4 cup panko breadcrumbs (use gluten-free panko if that matters at your table)

1 large egg

1/4 cup TGCS Co Jamaican Jerk Mustard

3 green onions, thinly sliced

2 garlic cloves, finely grated

1 tsp fresh thyme leaves

1/2 tsp kosher salt

2 tbsp neutral oil, plus more if the skillet dries out

6 soft burger buns, toasted

Extra TGCS Co Jamaican Jerk Mustard, for serving

Food (mango slaw):

2 cups finely shredded green cabbage

1 ripe but firm mango, cut into thin matchsticks

1/2 cup cilantro leaves, roughly chopped

2 tbsp fresh lime juice

1 tbsp neutral oil

1/2 tsp kosher salt

Equipment:

Rimmed sheet pan lined with parchment

Clean kitchen towel

Large mixing bowl

Potato masher or sturdy fork

Small mixing bowl

Large cast iron skillet

Thin metal spatula

How to cook it

1. Heat the oven to 350 F. Spread the beans on the lined sheet pan, pat them dry with the kitchen towel, and bake for 10 to 12 minutes until the skins look split and the surface feels dry. Let them cool for 5 minutes.
2. Move the beans to the large bowl and mash about three-quarters of them. Leave the rest in rough pieces. DO NOT TURN THEM INTO A PASTE. Whole bits give the burger a firm, meaty texture instead of a soft middle.
3. Add the panko, egg, TGCS Co Jamaican Jerk Mustard, green onions, garlic, thyme, and salt. Fold until the mixture holds when squeezed. (If it still smears across your palm, add panko 1 tbsp at a time. Bean brands drain differently.)
4. Divide the mixture into 6 portions and shape patties about 2 cm thick. Press the edges together so there are no deep cracks, then refrigerate them for 20 minutes.
5. Toss the cabbage, mango, cilantro, lime juice, oil, and salt in the small bowl. Let the slaw stand for 10 minutes, then taste it. It should be crisp and sharp, not wet. (Very ripe mango releases more juice, so drain off any puddle before building the burgers.)
6. Heat the cast iron skillet over medium-high for 2 minutes, then add the neutral oil. Lay in 3 patties and cook without moving them for 4 to 5 minutes, until a dark crust reaches up the sides.
7. Slide the spatula fully under each patty, flip once, and cook the second side for 4 minutes. Personally I press only the loose edge back into place and leave the centre alone so the burger does not compact. Repeat with the remaining patties.
8. Toast the buns cut-side down in the same skillet for 1 to 2 minutes. Watch the heat because the browned bits left in the pan can take a bun from toasted to bitter quickly.
9. Spread each bun with a little extra TGCS Co Jamaican Jerk Mustard, add a hot black bean patty, and pile the mango slaw on top. Serve before the slaw softens the crust.
10. ENJOY!