Chipotle Black Bean Burgers Vegan Recipes

CHIPOTLE BLACK BEAN BURGERS

Steps:

• Combine half the black beans in a food processor with the red onion, chipotle pepper in adobo sauce plus extra sauce, garlic, cumin and salt. Pulse until nearly smooth, scraping the sides if needed. (Alternatively you could mash the black beans with a potato masher and mince the onion, chipotle pepper, and garlic.) Remove mixture to a bowl then add remaining black beans, corn, salsa, panko bread crumbs, and egg white, then mix well with a spatula. Mixture will be wet.
• Heat a large flat-top skillet over medium heat then generously spray with non-stick spray. Shape the bean mixture into four patties then cook the patties for 5-6 minutes a side, or until firm and golden brown.
• Meanwhile, mash the avocado with garlic powder, salt & pepper in a small bowl. Place the cooked burgers on toasted buns, then top with the mashed avocado and extra salsa, if desired.

CHIPOTLE BLACK BEAN BURGER

Steps:

• Heat 1 tablespoon of oil in a cast-iron skillet, over medium heat.
• Add the scallion, onion, pepper, and black beans and cook for 5 minutes, stirring frequently.
• Add the garlic, cumin, chili powder, salt, and pepper and continue to cook for 2-3 minutes.
• Allow the mixture to cool slightly, then transfer to a food processor.
• Add the oats and 2 tablespoons of chipotle mayo to the bean mixture and pulse 4-5 times until the mixture is combined, but chunky. Do not overblend.
• Shape the mixture into 4 equal patties. Flatten so the burgers are approximately 1″ thick.
• Add 1 tablespoon of oil to the cast iron skillet.
• Cook the burgers for 2 minutes on each side, or until the outside is crisp.
• Place each burger on a bun and top with chipotle mayo and any other desired burger toppings.

CHIPOTLE BLACK BEAN BURGERS

Steps:

• Drain the beans but do not rinse them. Place them in a bowl and use a fork to mash them until they're mostly broken up but still have some whole beans visible. Add the breadcrumbs, zucchini, carrot, onion, egg, chipotles, 1 teaspoon salt and a few grinds of pepper. Stir until everything is combined, then let the mixture sit for 5 minutes.
• Meanwhile, peel and pit the avocados and scoop the flesh into a small bowl. Add the lime juice, season with salt and pepper and mash with a fork, leaving the mash slightly chunky.
• Form the bean mixture into six 1-inch-thick patties (about 4 inches wide). Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Working in two batches, cook the patties until browned and crisp on the bottom, about 5 minutes. Flip the patties, top each with a slice of cheese and cook until the other side is browned and crisp, 4 to 5 more minutes.
• Spread the avocado mash on the rolls. Serve the burgers on the rolls with tomato and pickled jalapeños.

CHIPOTLE BLACK BEAN BURGERS

Steps:

• Preheat your oven to 350°F / 180°C. Line a large baking sheet with parchment paper or a silpat, and brush with olive oil. Set aside.
• Combine the ground flax and 1/3 cup water in a small bowl. Set aside for about 10 min while it firms up into a gel.
• Place the oats in the bowl of a food processor and process into a flour. Remove the oat flour and place into a large bowl.
• Now put 2 cups of the black beans into the food processor, together with the chipotle peppers. Pulse a few times, then run the food processor until they are well combined and the beans have a bit of a paste-like consistency.
• Add the remaining 1 cup of black beans, and pulse a few times to combine. You want the beans to be a bit broken up, but still have some texture to them.
• Scrape the bean / chipotle mixture into the large bowl with the oat flour, and then add all remaining ingredients together with the gelled flax seed mixture.
• Use a wooden spoon or your clean hands to mix everything together until well combined.
• Using your hands, form the mixture into 12 patties - wet hands help make this easier.
• Place the patties onto the prepared baking sheet, and brush the tops with a bit of olive oil.
• Bake for 15 minutes, then remove the tray from the oven and very carefully turn the patties over. Bake for an additional 15 - 20minutes, until they are nicely browned.
• Remove from the oven and enjoy them hot!

CHIPOTLE BLACK BEAN BURGERS (VEGAN!)

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.

SPICY BLACK BEAN BURGERS WITH CHIPOTLE MAYONNAISE

Steps:

• Combine mayonnaise and chipotle, set aside.
• Dry the beans well after washing, extra moisture will keep the burgers from sticking.
• In a medium bowl, mash beans with a fork until thick and pasty.
• In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.
• Then stir into mashed beans.
• Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
• Freeze at least 2 hours before cooking or keep frozen until ready to cook.
• Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
• If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

CHIPOTLE BLACK BEAN BURGER

Steps:

• Add the bell pepper, onion, and garlic to the bowl of a food processor and pulse until chopped. (To make the burgers by hand, chop these ingredients with a knife instead).
• Add the rest of the ingredients to the bowl of a food processor and blitz until blended. (To make the burgers by hand, you can mash the beans with a fork or potato masher, and then add everything else. Mix with a large spoon or spatula).Let the mixture sit for 20 minutes to allow the oats and flour to soak up the moisture from the pepper, onion, egg and beans.
• To Bake the burgers: Preheat oven to 400°F (200°C) Drop mixture by 1/2 cup portions onto a lined baking sheet. Shape each portion into a burger patty shape using a spoon. Bake for 25-30 minutes, flipping halfway through. Leave room between the patties so they bake and don't steam.
• To Pan-Fry the burgers: Drop mixture by 1/2 cup portions into an oiled skillet over medium heat. Cook for 5-7 minutes per side or until cooked through and crispy outside.
• Serve on a bun with your favorite toppings, such as lettuce, tomato, mayo, and red onion.