Tropical black bean burgers with grilled pineapple are burger night on vacation — hoisin-seasoned patties studded with macadamias and cilantro, charred pineapple, and a zesty lime mayo. They're a 90-minute weekend project, and worth every bit of it.
Ready to completely transform your summer grilling? Say goodbye to boring, store-bought veggie burgers and hello to these incredibly flavorful, tropical-inspired Black Bean Burgers! We’re talking hearty, savory patties packed with macadamia nuts and fresh cilantro, grilled to perfection, and then topped with a sweet, caramelized slice of pineapple and a zesty, creamy Lime Mayonnaise. This isn’t just a meat alternative; it’s a flavor-packed main event that will have everyone at the cookout asking for the recipe. Let’s get grilling!
Ingredients
• For the Black Bean Patties
• 2 slices whole wheat bread, torn into pieces
• 1/4 cup / 35g (1.23 oz) salted macadamia nuts or cashews
• 1/4 cup / 10g (0.35 oz) loosely packed fresh cilantro leaves
• 2 cloves garlic
• 1 15-ounce / 425g (15 oz) can black beans, rinsed and thoroughly drained
• 1 tablespoon / 15ml (0.5 fl oz) hoisin sauce
• 1/4 teaspoon (20 ml / 0.7 fl oz) salt
• 1/4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
• 1 egg white, lightly beaten
• 1 tablespoon / 15ml (0.5 fl oz) olive oil
• For the Zesty Lime Mayo
• 1/4 cup / 60g (2.12 oz) mayonnaise
• 1/2 teaspoon (10 ml / 0.3 fl oz) finely shredded lime peel
• 1 teaspoon / 5ml (0.2 fl oz) lime juice
• 1 teaspoon (5 ml / 0.2 fl oz) snipped fresh cilantro
• For Assembling
• 1 8-ounce / 225g (7.9 oz) can pineapple slices, drained
• 4 hamburger buns
Instructions
1. First, let’s make the binder. Place the torn bread in a food processor and pulse until you have coarse crumbs. Transfer the crumbs to a large mixing bowl and set it aside.
2. Without cleaning the food processor, add the macadamia nuts, cilantro, and garlic. Pulse until everything is finely chopped. Add the rinsed and drained black beans, hoisin sauce, salt, and pepper. Use several on/off pulses until the beans are coarsely chopped and the mixture starts to pull away from the sides of the bowl. Be careful not to over-process into a paste!
3. Scrape the bean mixture into the bowl with the bread crumbs. Add the lightly beaten egg white and mix everything together with your hands or a spatula until just combined.
4. Divide the mixture into four equal portions and shape them into 1/2-inch-thick patties. Place the patties on a tray or plate, and brush both sides with olive oil. Cover and chill in the refrigerator for at least 1 hour. This step is crucial to help them firm up!
5. While the patties are chilling, whisk together all the for the Lime Mayonnaise in a small bowl. Cover and refrigerate until you’re ready to serve.
6. Preheat your grill to medium heat and lightly grease the grates. Place the chilled patties and the drained pineapple slices directly on the grill. Cook for 8 to 10 minutes, flipping once halfway through, until the patties are heated through and have nice grill marks, and the pineapple is lightly browned and caramelized.
7. During the last minute or two of grilling, place the hamburger buns, cut-side down, on the grill to lightly toast them.
8. Assemble your masterpieces! Spread a generous amount of Lime Mayonnaise on the toasted buns, then add a black bean patty, a grilled pineapple slice, and any other favorite toppings. Serve immediately!
Nutritional Information
• Nutrition Facts (Per Burger)
• Calories: 492
• Total Fat: 24 g
• Saturated Fat: 4 g
• Cholesterol: 5 mg
• Sodium: 872 mg
• Carbohydrates: 60 g
• Fiber: 9 g
• Protein: 15 g
Pro Tips
• Don’t skip the chill! Chilling the patties for at least one hour is the most important step for ensuring they are firm enough to hold their shape on the grill without falling apart.
• The key to a firm, non-mushy burger is dry beans. After rinsing and draining your black beans, spread them on a paper towel-lined plate and pat them thoroughly dry before adding to the food processor.
• These patties are perfect for meal prep. Form the patties and freeze them on a parchment-lined baking sheet. Once solid, transfer them to a freezer-safe bag or container. You can grill them directly from frozen, just add a few extra minutes to the cooking time.
FAQ
Q: Can I make these black bean burgers vegan
A: Yes, you can easily make this recipe vegan. Replace the egg white with a flax egg (1 tablespoon / 15 ml / 0.5 fl oz ground flaxseed mixed with 3 tablespoons / 45 ml / 1.5 fl oz water) and use your favorite vegan mayonnaise for the Zesty Lime Mayo.
Q: How do I keep my black bean burgers from falling apart on the grill
A: The key is to use very dry beans and to chill the patties. After rinsing the beans, pat them completely dry. Most importantly, do not skip the step of chilling the formed patties in the refrigerator for at least one hour. This helps them firm up and hold their shape during grilling.
Q: Can I make these black bean patties ahead of time
A: Absolutely. These patties are perfect for meal prep. Form the patties and freeze them on a parchment-lined baking sheet until solid. Then, transfer them to a freezer-safe bag. You can grill them directly from frozen, just add a few extra minutes to the cooking time.
Q: What can I use instead of macadamia nuts
A: If you don’t have macadamia nuts, the recipe suggests you can use cashews. For a nut-free option, try substituting with an equal amount of raw sunflower seeds or pepitas to achieve a similar texture.
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Tropical Black Bean Burgers with Grilled Pineapple
Ingredients
Method
- First, let's make the binder.
- Place the torn bread in a food processor and pulse until you have coarse crumbs.
- Transfer the crumbs to a large mixing bowl and set it aside.
- Without cleaning the food processor, add the macadamia nuts, cilantro, and garlic. Pulse until everything is finely chopped.
- Add the rinsed and drained black beans, hoisin sauce, salt, and pepper. Use several on/off pulses until the beans are coarsely chopped and the mixture starts to pull away from the sides of the bowl. Be careful not to over-process into a paste!
- Scrape the bean mixture into the bowl with the bread crumbs.
- Add the lightly beaten egg white and mix everything together with your hands or a spatula until just combined.
- Divide the mixture into four equal portions and shape them into 1/2-inch-thick patties.
- Place the patties on a tray or plate, and brush both sides with olive oil.
- Cover and chill in the refrigerator for at least 1 hour. This step is crucial to help them firm up!
- While the patties are chilling, whisk together all the for the Lime Mayonnaise in a small bowl.
- Cover and refrigerate until you're ready to serve.
- Preheat your grill to medium heat and lightly grease the grates.
- Place the chilled patties and the drained pineapple slices directly on the grill.
- Cook for 8 to 10 minutes, flipping once halfway through, until the patties are heated through and have nice grill marks, and the pineapple is lightly browned and caramelized.
- During the last minute or two of grilling, place the hamburger buns, cut-side down, on the grill to lightly toast them.
- Assemble your masterpieces!
- Spread a generous amount of Lime Mayonnaise on the toasted buns, then add a black bean patty, a grilled pineapple slice, and any other favorite toppings.
- Serve immediately!
- Don't skip the chill!
- Chilling the patties for at least one hour is the most important step for ensuring they are firm enough to hold their shape on the grill without falling apart.
