Black Bean Burgers With Chipotle Slaw Recipes

BLACK BEAN CHIPOTLE BURGERS

Steps:

• In a medium bowl mash half of the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/4 cup salsa, the chipotle peppers, cumin, and garlic.
• Shape mixture into four 3-1/2-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill for at least 1 hour before cooking.
• Brush both sides of patties with olive oil. Cook in a 12-inch skillet or on a griddle over medium heat for 10 minutes or until heated through, turning once. (To broil, preheat broiler. Place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat for 10 minutes or until heated through, turning once.
• Place some shredded cabbage on each tostada shell. Place the burgers over the cabbage and top with additional salsa, sour cream, cilantro, cheese, and avocado.

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.

BLACK BEAN BURGERS WITH CHIPOTLE SLAW

Steps:

• In a large bowl, mash beans. Add the panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into 4 patties; refrigerate for 30 minutes., Meanwhile, in a small bowl, whisk the vinegar, 1 tablespoon oil, chipotle pepper and sugar; stir in coleslaw mix and onions. Chill until serving., In a large nonstick skillet, cook burgers in remaining oil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns with slaw.

BLACK BEAN BURGERS

Steps:

• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

HOMEMADE BLACK BEAN VEGGIE BURGERS

Steps:

• If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
• In a medium bowl, mash black beans with a fork until thick and pasty.
• In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
• In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
• If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

GRILLED CHIPOTLE MEXICAN BLACK BEAN BURGERS

Steps:

• Heat grill or broiler.
• In skillet cook sliced mushrooms in one tablespoon canola oil for 6 minutes.
• In bowl, combine cooked mushrooms, black beans,chopped onions,bread crumbs, fresh cilantro,chopped chipotle in adobo, cumin, and Montreal steak seasoning. Form into 4 patties.
• Place on greased grill or broiler rack.
• Grill 4 minutes, turning once.
• Top with 1 cup shredded mexican cheese, divided. ( or 1 cup Shredded soy cheese)and 1/2 cup salsa.
• Cook one minute. Serve on toasted multi grain.
• hamburger buns or multi grain bread.

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.