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I love red meat, plain and simple. I grew up as a steak and potatoes girl. However, my recipe for home-made black bean burgers with chipotle ‘mayo’ has seriously made me question whether or not I ever need to have a beef burger again. In my opinion, these burgers were more flavorful and delicious that 90% of the beef burgers I have had! So next time you fire up the grill consider trying my black bean burger recipe and see what you think. Bonus: I use Vegenaise instead of mayonnaise, so the ‘mayo’ is fewer calories. These burgers are a healthier and {amazingly} a more delicious option!
Warning: After trying this recipe you may never want a beef burger again.
{Mashing the black beans with a fork}
Ingredients
- 5 T Vegenaise
- 2 chipotle peppers- canned in adobo sauce
- 16 oz can black beans, rinsed and drained
- 1/2 red bell pepper
- 1/2 cup chopped scallions
- 2 cloves garlic, peeled
- 1 egg
- 1 tbsp cumin
- 1/2 tsp salt
- 1 1/2 cup quick oats
- 1 avocado, sliced
Instructions
Mash beans with a fork, until thick and pasty.
In a food processor, finely chop bell pepper, onion, garlic, and 1/2 cup oats. Mix this with the rest of the oats, egg, and spices. Once well combined, mix with beans.
Divide mixture into 4 patties and place them on a flat surface covered with wax paper. Freeze for 2 hours to make them hard, and easier to cook.
In a food processor, puree chipotle peppers. Then mix the puree with Vegenaise.
Grill patties and top with ‘mayo’ & avocado.
{Burger mixture before being formed into patties}
{Don’t have a grill? Bake them in the oven for 5 minutes on each side}
{Serve on a bun, topped with avocado and chipotle ‘mayo.’ This guilt-free meal tastes so indulgent!}