Servings: 4 Servings
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
Instructions
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.
Tried this recipe?Let us know how it was!