I’m incredibly excited to share my process of making this pink bean burger! This is the first in a long series of my weekly plant-based burger inventions. It is a bit risky to invent a burger a week, because a lot of things have to go right. This time it did, and I am feeling great about the future of this project!
This burger was truly inspired from my trip to Puerto Rico. I was able to visit a co-op in Manatí called Frutos del Guacabo, where I learned about low footprint farming in a unique microclimate. I left there with an avocado and a yam, and I was able to use these unique elements in my dish this week!
I was also blessed to try some green plantain from the co-op. The owner described the process of frying these to make a dish called tostones. I made it a few times in Puerto Rico, and brought this sweet, salty, crunchy element back to this burger.
A meal of coconut rice and pink beans I ate at los kioskos de Luqillo was the final inspiration for this dish. My first time trying pink beans was packed with flavor, and I wasn’t going to wait until I could make it back to the island to try these beans again!
Back home, I did some shopping at Urban Harvest Farmer’s Market, and I saw jalapeños at Farmer Ely’s tent for the first time this year. I had to buy them, and I later realized they would pair great with the avocado.
At the market, I always stop by the Verdegreens tent for crunchy salad lettuce and sprouts. I ended up with their supergreens sprout mix, and it looked delicious on this burger!
So, this sets the stage for the burger! Pink bean patty, tostones, fresh avocado crema, and supergreens. 🤤🤤
I used this recipe for my first try with vegan buns. I substituted the all-purpose flour (because it is refined) with white whole wheat flour (unrefined), and as expected, my buns didn’t rise as much as the picture. I think the bran results in a denser flour, so I’ll have to let these rise more next time. Also, I consulted with some bakers, and I probably over-kneaded my dough. So next time, these will definitely come out better!
At this point, I’ll let the video and recipe speak for themselves. Check them out, and let me know what you think in the comments below! What would you add to this burger in your own kitchen?
Puerto Rican Pink Bean Burgers
- Cast iron skillet
- Frying pot (dutch oven or other)
- Mortar and pestle, molcajete, or blender
- 1 pink bean burger patty
- 1/4 cup microgreens
- 1 whole wheat bun
- 1/2 green plantain
- frying oil – grapeseed preferred
Jalapeño Avocado Crema
- 1 avocado ripe
- 2 jalapeños
- 2 cloves garlic minced
- 1/2 lemon or lime
- cumin seeds
- black peppercorns
- Heat cast iron skillet on medium until warm. Heat about an inch of cooking oil in frying pot until 350 degrees.
- Peel plantain and cut into 1 inch pieces. Add to hot oil.
- Flip when golden color appears, after about 3 minutes. Cook for 1 more minute and remove to a flat surface.
- Crush plantain using a plate or another flat surface. Add flattened pieces back to oil for another 2-3 minutes, until golden brown.
Preparing the burger
- Spray hot cast iron with avocado oil. Add burger patty and cook for 2-3 minutes.
- Spray top side of patty with avocado oil before flip. Cook 2-3 minutes.
- Spray un-seared portions of burger patty with avocado oil, then flip. This will result in a great sear on your patty.
- Spray and flip one more time, until your burger is golden-brown with a nice sear. Total time should take about 10 minutes.
- Remove the patty, and toast the bun in the cast iron with more oil. You can also toast in a toaster oven if you like.
Jalapeño Avocado Crema
- Roughly dice avocado. Finely dice jalapeño and garlic.
- Using a mortar and pestle, ground and crush cumin seeds and black peppercorns. Add garlic and blend into a paste.
- Add avocado, jalapeño, and lime/lemon juice. Blend to desired consistency, until well mixed. Season to taste with unrefined salt.
- Add avocado crema and microgreens to the bottom bun. Top with pink bean patty, tostones, and more microgreens. Slather more crema on the top bun, and press together.