Black Bean Chipotle Burgers With Spicy Mayo
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1
(16-ounce) can black beans, no salt added, drained well (I let them drain overnight in a colander in the refrigerator)
Jump
Olive or vegetable oil
Jump
1
portobello mushroom, finely diced
Jump
½ md
red onion, finely diced
Jump
3
cloves garlic, minced
Jump
1 sm
green bell pepper, finely diced
Jump
1
egg
Jump
2
chipotle chiles plus 2 teaspoons adobo sauce (more or less to taste)
Jump
2 tsp
ground cumin
Jump
½ c
fine bread crumbs
Jump
¼ c
chopped cilantro, stems and leaves
Jump
Sea salt to taste
Jump
Spicy Mayo
½ c
vegan mayonnaise
Jump
2-3
chipotles, finely chopped, more or less to taste
Jump
A few teaspoons adobo sauce, more or less to taste
Jump

A canned chipotle or two in adobo sauce adds a nice pop of heat and smoke to your plain-Jane black bean burger. It also elevates everyday mayo, transforming it into a sublime condiment for burgers and a tasty dipping sauce for a side of fries.

Directions

Spicy Mayo
  1. Place ingredients in a bowl. Stir well to combine.
Burger
  1. In a medium bowl, mash black beans until mostly smooth.
  2. Set a frying pan over medium heat. Add 1 tablespoon oil. Add the mushrooms and onion and sauté until soft, about 5 minutes. Add the garlic and sauté another minute. Add the diced peppers and cook for another minute until they begin to soften. Mix with beans. Let cool.
  3. Stir in the egg, chipotle, and adobo sauce, cumin, bread crumbs and cilantro. Mix until just combined. Season with salt to taste, about 1 teaspoon. Divide mixture into four patties.
  4. Heat a skillet over medium heat; add oil. When skillet is coated and pan is hot, add the burgers and cook, about 5 minutes per side. Alternatively, grill over an open flame.

Linda Schneider

Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.

[email_signup id="3"]
[email_signup id="3"]