I freakin’ love these burgers! I am not kidding. I have made some great burger recipes over the years. My top three are my beet burger, my lentil burger and my quinoa burger. But now I am adding a fourth. This is my new black bean burger. I updated my original recipe – it’s simplified, streamlined, less fussy, and oh, so much better. The texture is out of this world. How, you ask? Just a simple mash of the beans!
Now, I have to say that these burgers stand out on their own, but what takes them to the next level is the chipotle mayo. Ever since I cracked open a can of chipotles in adobo for the Sopa Seca recipe in the Smith & Daughter’s cookbook, I need to figure out things to put it on. The smoky, tangy, almost sweet flavor combined with my homemade cashew cream makes this a super special sauce. And if you totally dig smokiness, you can even add a little smoky chipotle powder to the burgers.
Makes 3 to 4 burgers
Black Bean Burgers
1 cup cooked black beans
1 clove of garlic
1 flax egg (1 tablespoon ground flax + 3 tablespoons of water)
1/4 cup toasted pecans
1/4 cup oats
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon paprika
Handful fresh cilantro
Salt, a pinch
Make the flax egg and set aside. Chop the cilantro and set aside.
Add the pecans and oats to the food processor. Rough chop the scallions and add them to the food processor. Add the garlic. Process until just crumbly.
Turn the mixture out into a mixing bowl and add the flax egg, beans, spices, cilantro and salt. Use a potato masher and mash until the beans are squished the the mixed holds together.
Form into burgers. Bake in a 350 oven on a parchment lined baking sheet for 30 minutes, flipping them halfway through.
Serve on toasted buns or English muffins with your favorite toppings and a healthy serving of chipotle mayo!
1/2 cup cashew cream (1/4 cup cashews + 1/2 cup filtered water)
1 chipotle in adobo
1 tablespoon adobo sauce
1 teaspoon fresh lemon juice
Drizzle of agave, or more taste
Whisk together. Use at will. Save any extra. Enjoy!