Jamaican Black Bean Patty Burgers
with Spiced Fries and Bacon- Soy
- Wheat
- Milk
- Egg
- Mustard
- Sulphites
- Oats
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Crustaceans
- Fish
- Peanuts
- Tree nuts
- Rye
Take a trip to the Caribbean with Jamaican-inspired black bean burgers. Toasted artisan buns are filled with jerk-spiced veggie patties and a slather of mayo. A fresh salsa cuts through the spice and brings some sweet to the heat. Ingredients: Russet potato • Black beans (black beans, water, salt, calcium chloride, citric acid) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Grade A egg • Oats (rolled oats) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Green onion.
Ingredients
1 unit(s)
Black Beans
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Egg
(Contains: Egg)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 unit(s)
Green Onion
2 tbsp
Jerk Sauce
(May be present: Soy, Sulphites, Milk)
2 unit(s)
Russet Potato
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Gluten, Crustaceans, Fish)
1 unit(s)
Tomato
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Milk, Wheat, Peanuts, Tree nuts)
1 unit(s)
Diced Pineapple Cup
½ cup
Quick Oats
(Contains: Oats May be present: Soy, Wheat, Gluten, Rye)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Mustard, Sesame, Milk, Wheat, Peanuts, Tree nuts)
100 g
Bacon Strips
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then halve lengthwise and cut into 1/4-inch slices.
- To a parchment-lined baking sheet, add potatoes, Zesty Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Thinly slice green onions.
- Drain, then add black beans to a large bowl. Using a potato masher, mash beans until smooth. (NOTE: It's okay if there are still some chunks in the mashed beans. )
- To the large bowl, add egg, jerk sauce, vegetable stock powder, half the green onions, panko breadcrumbs and oats. Season with salt and pepper, then stir to combine.
- Form bean mixture into 2 (4) 4-inch-wide patties.
- Set patties aside to firm up for 3-5 min.
- Meanwhile, cut tomato into 1/4-inch pieces.
- In a medium bowl, add tomatoes, remaining green onions, pineapple with juice and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine.
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven for 8-12 min, until crispy and cooked through.**
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches, if needed.)
- Pan-fry for 3-4 min per side, until cooked through.**
- Carefully transfer patties to another baking sheet.
- Sprinkle cheese over patties.
- Bake in the top of the oven for 3-5 min, until cheese is melted.
- Halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- Spoon mayo over top buns.
- Stack patties, bacon and salsa on the bottom buns. Close with top buns.
- Divide burgers and wedges between plates.
If you've opted to add bacon, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven for 8-12 min, until crispy and cooked through.*
Stack bacon on buns.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the taste, especially the salsa, though some found the burgers bland and wished for more jerk seasoning.
- Ease of prep: Mashing the beans was challenging for several; some found it difficult to cook the thick patties through.
- Suggestions: Consider making thinner, smaller patties for better cooking and bun fit. Add extra jerk sauce or spices for more flavor.
- Portions: Patties were often too large for the buns; consider making 3-4 smaller burgers instead of 2 large ones.
- Texture: Some found the burgers dry and crumbly; adding a sauce or increasing moisture might help improve consistency.
