Monday, October 1, 2012

Black Bean Burgers with Chipotle Spread

This makes 8 burgers. Perfect for take away on a trip, share with friends on the road, a meeting, or just between tomato slice and buns..

To make the chipotle spread:
1/2 cup non-fat mayonnaise
1 T fresh lime juice
2-3 chipotle chilies in adobo sauce
1 T adobo sauce from chipotle peppers

To make the bean burgers:
2 cups of cooked, drained and rinsed back beans
1/2 red bell pepper
1/2 onion wedges
3 cloves garlic, peeled
1 egg
1 T chili powder
1 T cumin
1 teaspoon salt
1 -2 t chili sauce - or hot sauce
3/4 cup of whole wheat bread crumbs
4 whole wheat buns (toasted and optional)

To make the chipotle spread:
In a food processor, combine the mayonnaise, lime juice, chipotle chilies and adobo sauce. Pulse until smooth and well blended.
To make the bean burgers:
If baking the bean burgers: Preheat the oven to 375 degrees. Prepare a baking sheet with a light coating of oil or cooking spray.
In a medium bowl, mash the beans with a fork until they form a thick paste, but retain some lumps for texture.
Add the bell pepper, onion and garlic to a food processor. Pulse until finely chopped. Stir the veggie mixture into the mashed beans.
Stir the egg, chili powder, cumin, salt and chili sauce together in a small bowl.
Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
Place the bean patties on a baking sheet and bake for about 10 minutes on each side.

serve the burger with a spread of thin layer of the chipolte spread over the toasted buns.

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