Sweet & Spicy BBQ Bean Burgers

🥘 Ingredients

• bbq sauce
  1/2 c
• black pepper
• brioche buns
  4 unit
• cooking oil
  1 tbsp
• kidney beans
  1 unit
• mayonnaise
  1/2 c
• onion
  2 unit
• panko breadcrumbs
  1 c
• pepper jack cheese
  1 c
• pickle brine
  1 tsp
• potatoes
  24 oz
• salt
• sliced dill pickle
  2 unit
• sugar
  ¼ tsp
• sweet and smoky BBQ seasoning
  2 tbsp
• water
  3 tbsp

🍳 Cookware

• large bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion ; mince a few slices until you have 2 tablespoons. Drain and rinse kidney beans . Reserve ½ teaspoon of sweet and smoky BBQ seasoning in a small bowl. Halve brioche buns .

   potatoes: 24 oz, onion: 2 unit, kidney beans: 1 unit, sweet and smoky BBQ seasoning: 2 tbsp, brioche buns: 4 unit
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until golden brown and crispy, ⏱️ 20 minutes to ⏱️ 25 minutes .

   potatoes, cooking oil: 1 tbsp, salt, black pepper
3. 

   3

   Place half the kidney beans (all for 4 servings) in a large bowl . Mash with a potato masher or fork until mostly smooth (it's OK if there are still some larger pieces). Stir in minced onion, panko breadcrumbs , half the pepper jack cheese , remaining BBQ seasoning, and water until thoroughly combined. Season with salt and black pepper . Divide bean mixture into two mounds (four mounds for 4). Set aside.

   kidney beans, panko breadcrumbs: 1 c, pepper jack cheese: 1 c, water: 3 tbsp, salt, black pepper
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, ⏱️ 8 minutes to ⏱️ 10 minutes . Tip: lower heat and add a splash of water if onion begins to brown too quickly. Stir in half the bbq sauce ; cook until warmed through, ⏱️ 2 minutes to ⏱️ 3 minutes . Remove pan from heat; transfer onion to a second small bowl. Carefully wash out pan.

   cooking oil, bbq sauce: 1/2 c
5. 

   5

   While onion cooks, to bowl with reserved BBQ seasoning, stir in mayonnaise , pickle brine , and sugar . Season with salt and pepper.

   mayonnaise: 1/2 c, pickle brine: 1 tsp, sugar: ¼ tsp
6. 

   6

   Heat a drizzle of cooking oil in pan used for onion over medium-high heat. Using a rubber spatula, add bean mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until bottoms are golden brown and crisp, ⏱️ 2 minutes to ⏱️ 4 minutes . Flip patties and carefully top with remaining pepper jack cheese . Cover with a lid and cook until bottoms are crisp and cheese melts, ⏱️ 2 minutes to ⏱️ 4 minutes more. Transfer to a plate. Tip: depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between batches.

   cooking oil, pepper jack cheese
7. 

   7

   While patties cook, toast brioche buns until golden; spread cut sides of top buns with remaining bbq sauce . Spread cut sides of bottom buns with half the BBQ mayo. Fill buns with patties, onion, and as many sliced dill pickle as you like. Divide burgers between plates. Serve with potato wedges, any remaining pickles, and remaining BBQ mayo on the side for dipping.

   brioche buns, bbq sauce, sliced dill pickle: 2 unit