chipotle black bean burgers

Even the toughest of omnivore critics cannot deny that these burgers are yum. I love making this recipe in bulk (as with most of my concoctions) so I can freeze the uneaten patties, though they have yet to last longer than 2 days in my house. (What’s wrong with burgers for breakfast? My point exactly.) If you are worried about the commitment, cut the recipe in half. And have fun with it- add corn, cilantro or roasted red peppers. Try it with a vegan chipotle mayo. Top with creamy avocado and freshly sliced tomato. You can even stir fry crumbed patty bits for a ground beef substitute to enjoy in burritos. The best part is that these chipotle black bean burgers are vegan, gluten free, low fat, and high in protein, so you can feel good about eating them!

chipotle black bean burgers
vegan recipes | yields about 10 two inch patties

3 cups cooked black beans (rinse & drain if using canned)

2 1/3 cups cooked quinoa

1 medium onion, peeled and chopped into quarters

8 sundried tomatoes

3 large garlic cloves, peeled

1 small green pepper, chopped into quarters

1/4 cup water

1 large dry chipotle pepper, diced (remove seeds to reduce heat)

3/8 cup + 1/2 tablespoons flax meal, soaked in enough water to cover

3/8 cup nutritional yeast

2 1/2 tablespoons cumin powder

2 tablespoons chili powder

2 tablespoons sea salt

2 tablespoons freshly cracked black pepper

1 1/2 tablespoons apple cider vinegar

1 teaspoon turmeric powder

1. Soak flax meal in water for at least 15 minutes, stirring occasionally. (You want an egg-like consistency.) Preheat over to 375 degrees.

2. In a food processor, finely chop garlic, onion, green and chipotle peppers, and sundried tomatoes. Add 2 1/3 cups black beans and process until mashed.

3. Empty contents from food processor into a large bowl and add spices, soaked flax meal, nutritional yeast, quinoa, and remaining black beans. Mix thoroughly. If necessary, add water. You are going for a thick paste that will hold its shape.

4. Taste test time! How are they? I like mine spicy! Please note that flavors will mild out once cooked. Make alterations if necessary.

5. Divide mixture into 10 patties and place on an oiled baking sheet. Bake at 375 degrees for about 30 minutes, flipping halfway through. Enjoy on toasted bread with your choice of toppings. Yum!

How do you eat your black bean burgers?


6 thoughts on “chipotle black bean burgers

  1. -“Hey, let’s make burgers tonight.”
    -“With you? Ugh, veggie burgers suck”
    -“These won’t, I promise!”

    And lo, I did not break my promise! Future notes to self: Cut back a little on spice, too bold for my sissy tastebuds ๐Ÿ˜› Also, the ‘paste’ at the end was a bit too thin, didn’t quite keep its form enough during baking. However, I was out of nooch, so perhaps that had something to do with it.

    Anyway, another super delicious recipe. I’ve tried something similar (black beans and oats as base), but this takes the cake…. er, burger.

    • Scott! I’m so glad you enjoyed them! Isn’t it great sharing vegan delights with omnivore friends?! I recently cooked up a vegan lasagna dish from Veganomicon for 8 meat-eaters and they were blown away. I kept hearing “this makes me wanna be vegan!” I get so much satisfaction from that!

      Yes, the nooch does thicken the paste up a bit, and also adds that cheesy flavor. Sorry you missed out on that ingredient, but happy you still liked them. Thanks for the story ๐Ÿ™‚

  2. Wow, these were absolutely delicious! I’m so glad to finally have a good vegan burger. It’s so hard to get a texture that isn’t too mushy, but this worked just great. I changed a few things from the recipe (less amount of each of the seasonings, chili paste instead of chipotle, no water and no vinegar) but they still came out splendidly. I toasted some breed, covered each slice with avocado, placed spinach on top of the patty– yum!
    Thank you for sharing this delicious recipe!

  3. Mine came out a bit runny. It’s really important to be scant with the liquid, apparently. I think I can enough moisture to evaporate by letting it sit in an open container in the fridge. Tasty though!

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