Chipotle Black Bean Burgers Save Dinner

So last night, we had a craving for veggie burgers. Typically, we get the frozen Amy's brand (because they are delicious and it's a good quick alternative the nights I need a break in the kitchen). When I opened the freezer, I came to the realization that we were all out! I had made black bean burgers before, but wanted to tweak my recipe around a bit...here was the prime opportunity. Luckily, we had everything needed to make a batch, and little did I know they would come out even better than the last time! It's funny how a mini-crisis can lead to inspiration ☺️

​Chipotle Black Bean Burgers 🍔

You will need:

1 1/2 cans (15 oz size) black beans, drained and rinsed
1 cup brown rice bread crumbs, divided in half (I found Ian's brand at Kroger in the health food section)
1 egg
1/2 medium red onion
2 cloves garlic
4 medium baby Bella mushrooms, quartered
1 tsp chili powder
1 tsp onion powder
1/4 tsp chipotle chile powder (1/2 for a spicier blend)
1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp + Olive oil (for pan frying)

Putting it all together:

In a food processor, blend one of the drained rinsed can of beans with the onion, garlic, mushrooms, egg, 1/2 cup of the brown rice crumbs and all of the spices. Pulse until all ingredients are well blended, it should be paste-like.

Next, transfer the bean paste to a mixing bowl and stir in remaining 1/2 cup of crumbs and the 1/2 can of drained rinsed beans (I retain the rest of the beans to add to salads during the week). Mix until well combined, then let sit for about 5-10 minutes covered so flavors and crumbs can incorporate.

Meanwhile, preheat a skillet on medium heat. Once you can start forming your patties, I would advise lightly oiling your hands because the "batter" can be sticky! Take about 1/3 cup handfuls and form into 1/4 inch thick patties. Makes about 6 decent sized burgers.

*Tip: if you're not feeding more than a few people, you can place some on layered parchment paper, seal in an airtight container or plastic bag and place them in the freezer for a later day!*

*Also, if you want to make this vegan, simply replace the egg with 1 tbsp of flax seed meal that has been mixed with 3 tbsp of water and allowed to sit for 5-10 minutes*

Now that your patties are made and pan is preheated, it's time to get cooking! Place olive oil in your pan, then carefully add your burger patties, cooking until there is a nice crisp to the bottom before flipping. You may need to add a little more oil to the pan to ensure they crisp up enough and cook thoroughly in the middle. Once cooked, top with cheese (optional) and transfer to your bun, then add toppings galore and enjoy! Here are some suggestions for bun & toppings below 👇

Sandwich Thins (or other bun of choice)

Condiments and toppings: There are so many possibilities! 🍅

Cheese (I used provolone)
Lettuce
Pickles
Tomato
Mayonnaise or vegan alternative (Veganaise is a tasty brand, we love the Garlic variety)
Avocado, sliced or mashed
Fresh Onion

I hope you will enjoy this recipe, please let me know how they turned out for you!

​See nutritional info for the burger by itself below, makes about 6 servings 🍔