Spicy Black Bean Burgers with Extra-Crispy Homemade Fries

Chipotle-adobo black bean burgers get a crisp panko crust and are paired with homemade fries, double-fried for a shattering exterior and fluffy center.

85 min

4 burgers with fries

A crisp black bean burger on a toasted bun sits beside deeply golden homemade potato fries.

Ingredients

2 large russet potatoes (about 1 1/2 lb), scrubbed

2 cups neutral frying oil

1 1/2 tsp kosher salt, divided

2 (15 oz) cans black beans

1 small yellow onion

1 chipotle pepper in adobo

2 garlic cloves

1 tsp ground cumin

1 tsp smoked paprika

3/4 cup panko breadcrumbs, divided

4 burger buns

Equipment

Chef's knife · Large bowl · Clean kitchen towels · Large skillet · Heat-safe thermometer (optional) · Wire rack

No fryer required

A large skillet works well: use a single test fry to judge gentle versus lively bubbling, and lower the heat if the oil smokes.

Serve without delay

The burgers and fries are at their crispiest just after cooking, so assemble once everything is ready.

Prep the fries

01. Cut the potatoes into even 1/4-inch fries, rinse away surface starch, and soak them for 20 minutes.

02. Drain and dry every fry thoroughly; wet potatoes make the oil sputter and steam instead of crisp.

Mix the burgers

03. Blot the beans dry before mixing so the burger batter stays sturdy rather than pasty.

04. Mash the beans with onion, chipotle pepper and adobo, garlic, spices, salt, and panko until a squeezed handful holds together.

05. Form four firm 3/4-inch patties, compacting the edges so they do not crack in the skillet.

Double-fry

06. Use a large skillet with oil 1/2 inch deep over medium heat. Without a thermometer, start only when one test fry makes gentle, steady bubbles; fry in batches until pale and tender, then rack them.

07. Raise to medium-high and let the oil recover between batches. Without a thermometer, the test fry should bubble lively without smoking; fry again until deeply golden and crisp, then salt immediately.

Finish and serve

08. Coat only the flat sides of each patty with panko, leaving the edges bare so the crumb coating stays attached.

09. Skillet-fry the patties over medium heat for 4 to 5 minutes per side, until deeply browned and crisp.

10. Toast the buns in the skillet and serve the burgers right away with the hot fries for their best texture.