Veggie burgers seem to take a lot of heat from the meat-lovers of the world. As a fan of all things meat AND vegetable, I appreciate veggie burgers for being their own food entity–not a replacement for regular burgers.
This bean-based burger obviously isn’t supposed to taste like beef–but it does taste deliciously flavorful and satisfying. The original recipe calls for it to be served on a bun, but I usually eat them on lettuce to save on carbs.
Feel free to get creative with the toppings! The chipotle mayo and avocado are great, but anything you like on a burger would probably fly here. Enjoy!
- 3 1/2 tablespoons light mayonaise
- 1 tablespoon chipotles in adobo sauce, diced
- 16 oz can black beans, rinsed/drained/dried
- 1/2 red bell pepper, chopped
- 3 tablespoons cilantro, chopped
- 3 cloves peeled garlic
- 1 jumbo egg
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 1 teaspoon hot sauce
- 1/2 cup quick oats
- Buns or large iceberg lettuce leaves, your preference
- 1 small avocado, sliced
- Combine the mayo ingredients in a small bowl and set aside.
- In a medium bowl, mash the dry beans with a fork until they form a thick paste.
- Add the bell pepper, cilantro, onion, and garlic to the food processor. Pulse until finely diced.
- Add the oats, eggs, and spices to the diced veggies in the food processor. Pulse until all is combined.
- Add the mixture from the food processor into the mashed beans. Stir together until all is combined.
- Oil your hands slightly, and divide the mixture into four patties. Place them on a flat surface (I use a cookie sheet) covered with wax paper.
- Freeze for at least two hours before cooking–this will prevent them from falling apart.
- After two hours, spray a medium to large skillet with cooking spray. Heat the skillet over medium heat.
- Cook the burgers (from frozen) for about seven minutes on each side.
- Place on the bun or lettuce and top with the mayo and avocado–or whatever toppings you decide to try!
Recipe is credited to the Skinnytaste Cookbook–please check it out if you haven’t already.