Black Bean Burgers are a great way to change up burger night, especially when you have vegetarian fans in the house like I do.
To add some extra oomph to these burgers, I’m adding a chipotle aioli and topping with some guac, that really makes me not even miss the meat!
Black bean burgers might be intimidating to make at first. But after you learn a few tricks, they’re really not hard at all
I have a similar recipe I’ve made with quinoa. While its delicious, after testing this vegetarian burger alternative recipe out, I’m set on this method.
I’ve found the trick is two fold: drying out your beans in the oven for about 15-20 minutes at 300, then using egg as a binder.
And for a little extra flavor, don’t be afraid to add some sauteed chilis, onion and garlic!
Is it easier than making a traditional burger? Probably not. But man does it taste good!
In a food processor or blender, puree mayonnaise, lemon juice and chipotle peppers in adobe. Set aside in the fridge.
FOR THE BURGERS
Rinse black beans and pat dry with a paper towel. Lay out on parchment paper in a baking sheet. Bake at 325F until slightly dried out.
While beans are cooking, saute chopped onion, garlic and canned hatch chiles in 2 tbsp olive oil until transparent. Set aside.
In a bowl, combine beans, onion and pepper mix, salt, pepper, smoked paprika, Worcestershire sauce, egg and bread crumbs. Mix with a fork until smooth.
hand form mixture into burger patties. Fry on a skillet, or on your grill until internal temperature is 165F. Top with Cheese.
Add chipotle aioli to bun, then top with garnishes and black bean burger. Enjoy!
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!