Easy chipotle black bean burgers that are so packed with flavor, you won’t miss the meat!
Sometimes we like to eat a little lighter at dinner and skip the meat.
For us, ”eating lighter” usually means soup, salad, or these chipotle black bean burgers.
I really like these black bean burgers because they are easy to make and I can get them on the table in under an hour. The chipotle peppers have a nice smoky taste that adds a great flavor to the burgers. We like to eat ours with fries and a veggie on the side.
Recipe adapted from Iowa Girl Eats.
Looking for More Meatless Dinner Recipes? Try These…
Video Instructions:
Ingredients in Chipotle Black Bean Burgers:
Ground Flax Seed
Water
Canned Black Beans
Diced Chipotle Peppers in Adobo Sauce (found on the aisle with Latin ingredients)
Minced Garlic
Cumin
Onion Powder
Salt
Pepper
Frozen Corn Kernels
Salsa
Italian Breadcrumbs
Saltine Crackers
Olive Oil (for cooking)
How to Make Chipotle Black Bean Burgers:
1. In a small bowl, stir together ground flax seed and cool water. Set aside for 5-10 minutes, until mixture thickens and the consistency becomes similar to an egg. These are called “flax eggs”.
2. To a large mixing bowl, add 1 can of drained & rinsed black beans, chipotle peppers, minced garlic, cumin, onion powder, salt and pepper. Use a potato masher to mash everything together until it becomes a nearly-smooth paste.
Alternatively, if you have a food processor you can use it for this step. Blend the ingredients in the food processor then transfer them to a large bowl.
3. Add the other can of drained/rinsed black beans, corn kernels, salsa, Italian breadcrumbs, crushed saltines, and flax eggs to the mixing bowl. Stir until well combined. The mixture will be thick and slightly wet.
4. Heat griddle to 300°F. Add a little olive oil to the griddle and spread it evenly across the surface. Shape bean mixture into eight to ten burger patties and cook them for 5-7 minutes on each side, adding extra oil as needed, until patties are heated through and golden brown.
Note: The burgers don’t shrink as they cook, so make them the appropriate size for your buns. Also, the texture is softer than traditional burgers so try not to make them too thick or they will feel mushy when you bite into them.
5. For a firmer texture, flip the patties again and cook another 5 minutes on each side. I really recommend doing this because black bean burgers are much softer than traditional burgers. Cooking them longer adds a nice crunch to the outside of the burger which really improves the texture.
So, total cooking time will be 10-12 minutes on each side and you will flip the burgers 3 times during cooking to prevent burning.
6. Serve patties warm on buns with desired toppings. We use mayo, ketchup, mustard, pickles, lettuce, tomato, and avocado.
Instructions for Leftovers:
If you have leftover bean mixture, you can cover the bowl tightly with plastic wrap and store it in the fridge up to 3 days. Or you can shape the mixture into patties and freeze them on a wax paper lined tray (make sure they are not touching). Once patties are frozen, place them in a freezer bag, seal it, and store them in the freezer until you are ready to use.
Any leftover cooked patties can be wrapped in foil or placed in a Ziploc bag and stored in the fridge.
Chipotle Black Bean Burgers
Ingredients
- 2 Tablespoons ground flax seed
- 5 Tablespoons cool water
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 1/2 Tablespoons chipotle peppers in adobo sauce, diced
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups frozen corn kernels
- 1/2 cup bottled chunky salsa
- 1/2 cup Italian breadcrumbs
- 1 cup crushed saltine crackers
- olive oil for cooking
Instructions
- In a small bowl, stir together ground flax seed and cool water. Set aside for 5-10 minutes, until it thickens and the consistency becomes similar to an egg. These are called "flax eggs".
- To a large mixing bowl, add 1 can drained black beans, chipotle peppers, minced garlic, cumin, onion powder, salt and pepper. Use a potato masher to mash everything together until it becomes a nearly-smooth paste. (Alternatively, you can use a food processor to combine the ingredients for this step.)
- Add the other can of drained black beans, corn kernels, salsa, Italian breadcrumbs, crushed saltines, and flax eggs to the mixing bowl. Stir until well combined. Mixture will be thick and slightly wet.
- Heat griddle to 300°F. Add a little olive oil to the griddle and spread evenly across the surface. Shape bean mixture into eight to ten burger patties and cook for 5-7 minutes on each side, adding extra oil as needed, until heated through and golden brown.
- For a firmer texture (recommended), flip the patties again and cook another 5 minutes on each side.
- Serve warm on buns with desired toppings. We use mayo, ketchup, mustard, pickles, lettuce, tomato, and avocado.
Notes
**If you make and enjoy this recipe, please help us by leaving a comment below sharing your experience! Thank you!
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