Photo: Jennifer Causey; Styling: Lindsey Lower; Food Styling: Mary Claire Britton
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
1 medium-size red onion (about 10 oz.), cut into ½-in.-thick rings
2 (15-oz.) cans black beans, drained and rinsed
1 (8.8-oz.) pkg. pre-cooked microwavable white or brown rice
2 cups old-fashioned regular rolled oats
3 tablespoons olive oil
1 tablespoons Jamaican jerk seasoning
3 tablespoons canola oil
12 (1-oz.) Swiss cheese slices
2/3 cup sliced pickled peperoncini
¾ cup mayonnaise
2 teaspoon Tajín seasoning
6 toasted French bread hamburger buns
2 cups plaintain chips
2 tablespoons Mexican hot sauce (such as Valentino's)
How to Make It
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.
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.
Add canola oil to a shallow dish. Place 3 burgers at a time in dish; turn to coat both sides with oil.
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.
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.