Description
Chipotle black bean burgers are crispy on the outside and tender with a hint of smoky flavor on the inside. These burgers are easy to make and uses simple ingredients. They are the perfect vegan or meatless meal.
Ingredients
Black bean burgers
- 1 cup quinoa
- 2 15 ounce cans (4 cups) black beans, drained and rinsed
- 3 tablespoons ground flax seed + 6 tablespoons water (or use 1 egg)
- 1/4 cup + 2 tablespoons bread crumbs
- 1 teaspoon salt and pepper, each
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chipotle pepper in adobo sauce puree (see notes)
- 1 to 2 tablespoons avocado oil (for cooking)
Chipotle mayo
- 1/3 cup mayonnaise
- 2 to 4 tablespoons chipotle pepper in adobe sauce puree
Options for garnish
- cilantro leaves
- lime wedges, for squeezing
- ripe avocado, cubed
Instructions
- cook the quinoa: Takes 15 minutes. If you can make the quinoa in advance (or use leftover quinoa from previous recipe) it makes this recipe even quicker. Add the 1 cup quinoa, and 2 cups filtered water to a small sauce pot. Cover and bring to a boil, reduce to a simmer. Simmer covered for 15 minutes, or until the quinoa is tender. Fluff with a fork. Transfer to a large plate or baking sheet, spread it out to cool the quinoa faster.
- Make a flax egg (if using): Add the ground flax seed to small bowl. Add the water, mix, and allow it to sit until it gets thick.
- Make the burger patties: Add half of the drained and rinsed black beans to a large mixing bowl. Use a potato masher to mash, some chunks of beans can remain, but you don’t want any large chunks. Add the remaining black beans and mash until all the beans are well mashed. Add 1/2 cup of the cooked and cooled quinoa, the flax egg, bread crumbs, salt, pepper, smoked paprika, onion powder, and garlic powder, chipotle pepper puree – mix until everything is well combined (I find it easiest to use clean hands). The burger “batter” should be slightly sticky, but hold it’s shape. If it’s too wet add another tablespoon or two of bread crumbs.
- Form into patties: Measure out 1/2 cup of the black bean mixture and use your hands to form into a patty shape, about 1 inch thick. You should have 5 patties.
- Cook the burgers: Heat a large nonstick skillet (a well seasoned cast iron skillet is best) over medium high heat. Add the avocado oil. Add 2 to 3 patties at one time, careful not to overcrowd the pan. Cook on one side for about 5 to 6 minutes, or until the bottom side looks crispy. Carefully flip and cook another 5 to 6 minutes, or until crispy. Remove from the pan and repeat until all of the burgers are cooked.
- Serve: Eat the burgers immediately with generous amounts of chipotle mayo on the side (trust me, so good). Also add any of the other suggested toppings (cilantro leaves, lime wedges, and cubed avocado), if desired.
- To re-heat leftovers: Simply heat up a skillet and fry them up again. They actually get extra crispy the second time around. Highly recommend.
Notes
Chipotle pepper in adobo sauce puree: When I buy a can of chipotle peppers in adobo sauce I like to dump the entire can into my food processor, or a blender, and puree until nice and smooth. Store in a small mason jar in the fridge. These last forever and are great to have on hand for any time you need a little smoky heat. I like to puree the peppers because it turns into a nice smooth sauce that’s easy to anything without having to chop the peppers.
Burger buns: You could eat these burgers with burger buns and the works, if you would like. However, we prefer to eat them on a plate, with a fork and generous amounts of the chipotle mayo. You could also add a slice of cheese on top if you’re not vegan and want something a little bit extra – not necessary though.
Gluten free: To keep this recipe gluten free make sure to use gluten free bread crumbs. If you can’t find any chex rice cereal ground up in your food processor works great.
Vegan: to keep this recipe vegan be sure to use vegan mayo for the sauce and a flax egg.
Cook time: cook time includes the 15 minutes it takes to make the quinoa. If using leftover quinoa reduce your total time to 30 mins.
