Spring is coming! Seriously, tomorrow! So in honor of the season that kicks off all things outdoors, a veggie alternative burger for those cookouts.
Black Bean Chipotle Burgers
Serves 6 entree burgers or 12 sliders
- 1 can drained + rinsed black beans
- 1 cup yellow bell pepper
- 2 ounces diced green chilies
- 2 cloves minced garlic
- 1/2 cup chopped onion
- 1/2 tsp kosher salt
- 2 tsp cumin
- 1 tsp chili powder
- 3 tsp chipotle in adobo sauce
- 1/2 c shredded Mexican blend cheese
- 2 eggs
- 1 cup cooked quinoa
- 1 cup panko
Sauté the onion, garlic, chiles, and bell pepper over medium low heat in about a half a tablespoon of oil. Sauté for 5 minutes and add the drained black beans + chipotles in adobo and sauce then season with salt, pepper, cumin, and chili powder. Let this meld together for about 5-7 minutes, stirring occasionally. Remove from heat. With a masher, gently mash this mixture together (in the pan is fine), just make sure to leave some beans their original size and shape - this really helps the texture of the burger. Let this mixture cool slightly.
In a medium bowl mix the cooled bean and vegetable mixture. Add the eggs, mixing until incorporated fully. Next, add in the cooked quinoa, panko, and shredded cheddar. Stir to combine.
Preheat oven to 350 degrees
Make each patty about palm size, roughly a half a cup each, give or take. Place them on a baking sheet lined with parchment paper. Place each patty on the baking sheet and put into the 350 degree oven. The total cook time is 25-30 minutes. Set timer for 12 minutes. When the timer goes off, flip the patties and place back into the over for 12-15 more minutes. Remove from oven.
If serving immediatly, warm up a frying pan with about 1/2 tablespoon of oil. Cook each patty for about 2 minutes per side on medium until golden brown.
Optional sauce (but not really); mix together ketchup, a touch of chipotle cholula hot sauce, and a little mayo.