- Serves: 4
- Yield: 4 patties
Ingredients
Chipotle Mayo
- 3 1/2 tbsp. light mayonnaise (I prefer Primal Kitchen avocado oil mayonnaise)
- 1 tbsp. chopped chipotle chile in adobo sauce
Black Bean Burgers
- 1 fl oz can reduced-sodium black beans, rinsed and drained
- 1/2 red bell pepper, roughly chopped
- 1/2 c roughly chopped onion
- 3 tbsp. roughly chopped cilantro
- 3 garlic cloves
- 1/2 c quick-cooking oats
- 1 large egg
- 1 tsp. cayenne pepper hot sauce
- 1 tbsp. ground cumin
- 1/4 tsp. kosher salt
- cooking spray or oil mister
- 8 leaves of butter lettuce
- 1 medium Hass avocado, thinly sliced
Instructions
Chipotle Mayo
- In a small bowl, mix mayonnaise with chipotle. Set aside or refrigerate for later.
Black Bean Burgers
- In a medium bowl, mash the black beans with a fork or potato masher until thick and pasty.
- Add red bell pepper, onion, cilantro, and garlic to a food processor and pulse until finely chopped. Add in oats, egg, hot sauce (optional), cumin, and salt, and pulse a few more times until mixed.
- Fold the processed ingredients with mashed black beans until fully mixed.
- Using hands, make 4 patties and put them onto a wax-sheet lined baking sheet. (If the mixture is too wet, try refrigerating for 20 minutes or add a tablespoon of oats.)
- Freeze the patties for at least 2 hours before cooking.
- To cook, heat a nonstick skillet over medium heat and spray with oil.
- Cook frozen burgers for approximately 7 minutes per side, or until browned. To grill, place patties on a lightly oiled sheet of foil over the grates and cook 7 to 8 minutes per side as well.
- Wrap cooked patties in butter leaf, top with chipotle mayo and avocado, and enjoy!
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