2 cans of black beans, drained, rinsed, and patted dry

1 Tablespoon extra virgin olive oil

3/4 cup finely chopped, red bell pepper

1 cup finely chopped sweet yellow onion 

1 sweet onion, sliced thin

3 garlic cloves, minced

1 Tablespoon Head Country Championship Seasoning “Sweet & Spicy”

1/2 cup bread roasted garlic crumbs (plain works fine too)

2 large eggs

1 Tablespoon Worcestershire sauce

2-4 Tablespoons Head Country Apple Habanero BBQ sauce

Butter Lettuce

Dill Hamburger Pickle Slices

Hamburger Buns

Preheat oven to 325°F. Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.

Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.

Form into patties—about 1/3 cup of mixture in each.

Note: I cooked mine on a grill, but I think they are almost better if you bake them first and finish them off in a hot skillet. To bake, place patties on a parchment paper lined baking sheet and bake at 375°F for 5 minutes on each side, 10 minutes total. Remove from oven and place in a hot skillet, sprayed with a light amount of olive oil. Sear on each side for 2 minutes to give it a slightly crispy texture. 

For the BBQ onions, place thin-sliced onions and olive oil in a hot skillet. Cook until onions are caramelized. Drizzle with BBQ sauce. Stir to combine. Turn off heat.

To assemble your burgers: Bottom bun, drizzle of BBQ sauce, black bean patty with melted Swiss, caramelized BBQ onions, butter lettuce, dill pickle slices, more BBQ sauce, top bun. Cut in half and serve.