Chipotle Black Bean Burgers
Easy chipotle black bean burgers that are so packed with flavor, you won't miss the meat!
Yield: 8 patties
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
*Calorie counts are only an estimate and will vary based on the ingredients you use