This one-bowl chipotle black bean burger recipe is a new go-to for me. It comes together in under 30 minutes, so it’s perfect for an easy summer cookout or for a quick weeknight dinner at any time of year!
Chipotle Black Bean Burgers
Ingredients
- 3 cups cooked black beans, drained and rinsed
- ⅓ cup grated yellow onion*, about ½ medium
- 2 garlic cloves, minced
- 2 chipotle peppers from a can of chipotles in adobo – diced, plus 2 tablespoons adobo sauce
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 egg
- 1 cup panko bread crumbs
- Extra virgin olive oil, for brushing
- Cooking spray, if grilling
- Brioche buns and any fixings, for serving
Preparation
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1. In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
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2. Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
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3. Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
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4. Alternatively, preheat an outdoor grill to 400 degrees F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
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5. Serve with hamburger buns and desired fixings.
Recipe Notes
• *Grate the onion on the large holes of a box grater. As you grate it, the onion will release a lot of liquid. That’s normal! Add the wet onion pulp to the black bean mixture, leaving excess liquid behind on your work surface.
• You can use any toppings you like – I eat these with chipotle sauce, lettuce, tomato, red onion and pickles.
Bon Appétit!
xx—BB
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