Photo: Jennifer Causey; Styling: Lindsey Lower; Food Styling: Mary Claire Britton  
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 6

Miami's cuisine is a culinary mashup, and its burger is the same way—we're talking Cuban sandwich elements, Mexican hot sauce, and Jamaican jerk seasoning, too. For a burger-like mouthfeel, rolled oats are the secret, meaning vegetarians and meat-lovers alike will enjoy digging in. 

Pair with: Funky Buddha Brewing Floridian. An authentic hefeweizen yeast creates banana aromas that make the perfect plantain companion

How to Make It

Step 1

Preheat grill to medium-high (400°F to 450°F). Place onion on oiled grates. Grill, turning 90° occasionally, until charred, 4 to 5 minutes. (Keep concentric rings intact.) Turn and repeat. Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes.

Step 2

Combine beans, rice, oats, olive oil, and jerk seasoning in a food processor. Pulse, in batches, until mixture comes together. Form into 6 (½-inch-thick) patties.

Step 3

Add canola oil to a shallow dish. Place 3 burgers at a time in dish; turn to coat both sides with oil.

Step 4

Place burgers on grill, and grill, uncovered, until browned, about 4 minutes; turn. Top each patty with 1 cheese slice. Divide onions and pepperoncini among burgers. Top with remaining cheese slices. Grill, covered, until cheese melts, about 2 minutes.

Step 5

Combine mayonnaise and Tajín. Spread mixture on bottom and top halves of buns. Place a black bean burger on each bottom bun; top with plantain chips, a few dashes of hot sauce, and top halves of buns.