Chipotle BlackBean Burger

I’m embracing meatless burger with this plant based black bean burger. I don’t label myself to any diet, I just eat a lot of vegetables and a little sustainable animal protein. And when it comes to burgers honestly I prefer salmon or a vegetarian bunless burger. I typically don’t like very dense carb meals, that tends to happen with veggie burgers that lack flavor, texture and simply very doughy. For these black bean burgers I added lots of Mexican flavor. I adopted a few tricks from Kenji Lopez who suggested roasting the black beans so they dry a bit and add a meaty texture. These burgers are really delicious and loved by vegetarians and meat eaters in my family. Hope you give it a try.

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Mexican Black bean Burger makes 3-4 burgers

Ingredients

• 1-15 oz can black beans, rinsed and drained
• 2 tablespoons olive oil, divided + more for brushing
• 1 medium onion, finely chopped
• 1 large poblano pepper, finely chopped or 1 red pepper roasted
• 3 medium cloves garlic, minced, about 1 level teaspoon
• 1 leveled teaspoon ground cumin
• 1/2 teaspoon crushed oregano
• 1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
• ½ cup roasted cashews
• 1 whole egg or 2 tablespoons chia mixed with 1/2 cup water to form a gel
• ¼ cup panko bread crumbs
• Kosher salt and freshly ground black pepper, as needed
• Cheese slices optional
• 4 hamburger buns, toasted, I love Brioche buns here
• Cabbage Slaw
• 1½ cups shredded cabbage, red or green
• 1 chipotle, finely chopped with1-2 teaspoons adobo sauce
• 2 tablespoons mayo
• 1 small clove garlic, grated
• 1 teaspoon lime juice
• Mix all the ingredients.
• ADD ONS
• guacamole or avocado, sliced tomato, sliced onions

Instructions

1. Preheat oven to 350°F. Spread black beans in a single layer on a baking sheet and roast until beans split open and feel dry on the outside, there should still be soft on the inside about 20 minutes. Remove from oven and allow to cool slightly.
2. While beans roast, warm a tablespoon oil in a small skillet. Add onion and poblano if using. Stir fry until soft, about 5 minutes. Add garlic and continue stirring until fragrant, about 2 minutes.
3. Add chipotle chili and sauce, stirring until fragrant and heated through, about 30 seconds. Transfer the mixture into a large bowl.
4. Place cashews in the bowl of a food processor and pulse until chopped into coarse sand like texture, about 10-12 short pulses (this helps to evenly get chopped). Add to the onion mixture.
5. When beans are slightly cooled, transfer to the food processor. Pulse until beans are roughly chopped, it should not be a paste but more like a coarse sand.
6. Transfer to bowl with onion/pepper mixture. Add the egg, bread crumbs, ground cumin, oregano and season with salt and pepper to the mixture. Fold together gently and mix until everything comes together evenly, but don’t over do it.**
7. To cook on the grill: Form burger patties mixture into 4-5 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
8. To cook on a skillet: Form 4-5 patties as wide as your burger buns. Heat 1-2 tablespoons oil in a large non-stick frying pan or cast iron skillet over medium heat. Add the patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, add sliced cheese if desired. 
9. Spread bottom buns with guacamole, , place the patty followed by toppings as desired and chipotle cabbage slaw. Close burgers, and serve immediately.

**The mixture can be stored in an airtight container in the refrigerator for up to three days.