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Yuca Fries with Black Bean Burger and Spicy Sriracha Aioli

4 Servings
Total Time 1 hour
Print Recipe | Pin Recipe

Ingredients

Yuca Fries

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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