Tropical Black Bean Burgers with Key West Aioli

Ingredients

• 2 (15-ounce) cans organic black beans, rinsed and dried thoroughly
• 3 tbsp Salted Perfection Key West Select Blend, divided
• 1/2 cup cassava flour
• 1 large egg, beaten
• 1/2 cup red onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 1 tbsp extra virgin olive oil
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup avocado oil mayonnaise
• 4 thick slices fresh pineapple
• 8 large butter lettuce leaves (for wrapping)
• 1 ripe avocado, sliced

Instructions

1. Begin by drying your black beans. After rinsing, spread them on a baking sheet and pat them with a towel until they are bone-dry. Moisture is the enemy of a perfect burger texture.
2. In a small skillet, heat the olive oil over medium heat. Sauté the diced red onion and bell pepper until they are completely soft and translucent. We want zero raw crunch inside these patties.
3. In a large bowl, mash about three-quarters of the black beans with a fork until a thick paste forms, leaving the rest whole for a beautiful, varied texture.
4. Fold in the sautéed vegetables, the beaten egg, the chopped cilantro, the cassava flour, and 2 tablespoons of the Salted Perfection Key West Select Blend. The cumin and lime peel in the blend will start to bloom immediately.
5. Form the mixture into four thick patties. Let them rest in the refrigerator for 10 minutes to allow the cassava flour to fully hydrate and bind the ingredients.
6. While the patties rest, whisk together the avocado oil mayonnaise and the remaining 1 tablespoon of Salted Perfection Key West Select Blend to create your aioli.
7. Heat a cast-iron skillet or grill to medium-high. Lightly oil the surface and sear the patties for 4–5 minutes per side until a dark, fragrant crust forms from the coconut sugar in the seasoning.
8. In the same pan, grill the pineapple slices for 2 minutes per side until they show beautiful char marks and the sugars begin to bubble.
9. To assemble, place each burger in a double-layered butter lettuce leaf, top with a grilled pineapple slice, a few slices of avocado, and a generous dollop of the Key West aioli. DUNZO!