I think that I might be mastering the veggie burger..... finally.
I've been exploring the world of the black bean recently and the black bean burger has been been leading me astray. These patties have made up for all my heartache. (That sounds like a bad country song)
The chipotle sauce and the avocado make this burger delicious. The best thing about these burgers is that you can make up a bunch of them and throw them in the freezer for future enjoyment, or for food gift giving.
Chipotle Avocado Black Bean Burgers:
(Adapted from Skinny Taste- 9ppt+)
6 tablespoons light mayonnaise
2 tablespoons chopped chipotle peppers in adobo sauce
1 teaspoon lemon juice
16 oz can black beans, rinsed and drained
1/2 bell pepper, cut into small pieces
1/2 cup chopped scallions
3 tablespoon chopped cilantro
3 cloves garlic, peeled
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon salt
1/2 cup quick oats
1 small avocado
Combine mayonnaise, lemon juice, and chipotle peppers, set aside. Slice your avocado, place it in a bowl and sprinkle with a little lemon juice to keep it from browning.
Make sure the black bean are really dry and mash them up with a fork.
In a food processor, chop the bell pepper, cilantro, onion, and garlic, then add oats, then the egg and spices. Combine with the mashed black beans.
Divide the bean mixture into patties (I got 5), put them on a sheet pan, and freeze overnight. When you're ready to cook them up, pull them out of the freezer, and cook on a sprayed skillet for about 7 minutes on each side.
Top the burgers with some of the chipotle mayonnasie and avocado slices.