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Yuca Fries with Black Bean Burger and Spicy Sriracha Aioli

Servings

Total Time 1

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Ingredients

Yuca Fries

2 cups Tio Jorge® Yuca Fries (Steak Cut)
1 tbsp fresh parsley, finely chopped

Spicy Sriracha Aioli

½ cup mayonnaise
1 ½ tbsp sriracha
1 tsp lime juice
1 clove garlic (minced - or 1 tsp garlic powder)

Black Bean Patties

2 cans black beans, drained and rinsed
½ cup finely diced red onion
½ cup plain breadcrumbs (Panko or regular)
¼ cup chopped cilantro
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp ground cumin
Salt & pepper to taste
1 tbsp olive oil (for cooking)
1 tsp salt

Preparation

Yuca Fries

Fry yuca fries at 350°F until golden and crispy, about 3–4 minutes.
or Bake in convection oven at 425°F for 15–18 minutes.
While hot, toss with parsley and salt. Hold under heat lamp.

Black Bean Patties

In a large mixing bowl, mash the black beans with a fork or potato masher, leaving some texture.
Stir in onion, breadcrumbs, cilantro, garlic powder, paprika, cumin, and egg. Mix until combined.
Form into 4 even patties (approx. 4 oz each). Refrigerate for at least 15 minutes to set.
Heat oil in a flat-top griddle or non-stick skillet over medium heat. Cook patties 4–5 minutes per side until browned and heated through.

Spicy Sriracha Aioli

Whisk all ingredients in a small bowl until smooth.
Hold refrigerated up to 5 days. Use squeeze bottle for easy service.

Assemble the Burger

Toast brioche buns on griddle or in oven.
Layer lettuce, patty, tomato, onion, and top with aioli.
Serve immediately with hot yuca fries.

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