CHIPOTLE BLACK BEAN BURGERS (VEGAN!)
These were just an experiment made quickly with what was on-hand in the food processor--but a great success served on whole wheat buns with guacamole! You can easily modify to suit your own preferences. I added one chipotle from a can of chipotles-in-adobo sauce. In case you're wondering what to do with the rest of that can: I separate a few chiles with some sauce into tiny plastic containers (you know those ones you never use?) and keep them in the freezer until needed. Just a minute in the microwave dethaws! Note that the cornmeal is the main binder/thickener for this recipe--add it a bit at a time, and don't be afraid to add a few tablespoons more if your burger mix is still a bit runny. I've found that leaving a bean burger mix alone to absorb moisture for a few minutes can also be helpful before trying to form patties.
Provided by Just Garlic
Categories Black Beans
Time 40m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 F and spray a baking pan lightly with oil.
- Add the first five ingredients (chili through rice) to your food processor and pulse to chop. Then add the drained, rinsed black beans and process until beans are mostly broken down.
- Now begin adding the corn meal in small amounts, pulsing as you go. The mixture will likely remain somewhat "sticky"--that's fine. But you do want it to be "dry" enough to handle without it sticking to your hands. As you add the final bit of cornmeal, add salt and pepper and give the mix a taste for seasoning and make adjustments if necessary.
- Once you've incorporated the cornmeal and seasoned, pour into a separate bowl and allow to sit in the refrigerator for 10-15 minutes.
- Remove the chilled mix from the refrigerator, and portion by hand into four separate, burger-shaped patties. (I like to add a sprinkle of steak seasoning to the exterior at this point.) Place your shaped patties onto your prepped baking tray and slide them into the preheated oven. You will want to cook them about 8-10 minutes on this side, then take them out and flip before cooking an additional 5 minutes.
Nutrition Facts : Calories 177.6, Fat 0.8, SaturatedFat 0.2, Sodium 6.1, Carbohydrate 34.9, Fiber 8.2, Sugar 2, Protein 8.7
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Asonge Kali
[email protected]I love these burgers! They're my go-to recipe for a quick and easy weeknight meal.
Reshoketswe Maphoso
[email protected]These burgers were so easy to make, and they're a great way to get my kids to eat their veggies.
Satish Gr
[email protected]I made these burgers in my air fryer, and they turned out perfectly. They were crispy on the outside and moist on the inside.
Sarah Hardy
[email protected]I'm allergic to peanuts, so I used sunflower seed butter instead of peanut butter. The burgers turned out great!
Armaan Randhawa
[email protected]These burgers were delicious, but they were a little spicy for my kids. I'll use less chipotle next time.
Balle Michael
[email protected]I followed the recipe exactly, but my burgers fell apart when I tried to flip them. I think I might have overmixed the mixture.
Felix Young (YS)
[email protected]These burgers were a little dry for my taste. I think I'll add some more salsa next time.
Tonya Amick
[email protected]I've made these burgers several times now, and they're always a hit. They're a great way to use up leftover black beans.
Patrick Mockalis
[email protected]I made these burgers for a cookout, and they were a big success. Everyone loved them, even the meat-eaters.
amr ali
[email protected]These burgers were easy to make and tasted great. I used canned black beans, and they worked perfectly.
Aris Negrin
[email protected]I'm not vegan, but I really enjoyed these burgers. They were hearty and satisfying, and the chipotle gave them a nice kick.
Wilfredo Rivera
[email protected]These black bean burgers were a hit! They were flavorful and moist, and the chipotle added a nice smoky flavor. I served them on whole wheat buns with avocado, tomato, and lettuce, and they were delicious.