Chipotle Black Bean Burger Recipes

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.

BLACK BEAN CHIPOTLE BURGER

Steps:

• In a large bowl mash half the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/2 cup salsa, the chipotle peppers, cumin, and garlic.
• Shape mixture into eight 4-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill at least 1 hour before grilling.
• Brush both sides of patties with olive oil; place patties on a grill pan. For a charcoal grill, place grill pan on the grill rack directly over medium coals for 8 to 10 minutes or until browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add patties on grill pan to grill rack, cover and grill as above.)
• Serve burgers on tostada shells. Top with additional salsa, the radishes, cabbage, cilantro, cheese, and avocado. Makes 8 servings.

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 (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.