Chipotle Black Bean Burgers
Ingredients
- 2 tablespoons neutral oil (e.g. grapeseed), divided
- 1 yellow onion, diced (~2 cups)
- 1 1/2 cups cremini mushrooms, chopped (125 g)
- 1/3 cup raw pumpkin seeds
- 1/4 cup tomato paste
- 2 chipotle peppers + 1-2 tablespoon adobo sauce (from can)
- 1 1/2 teaspoons cumin
- 1 1/4 teaspoons salt
- 1 can black beans (15 oz / 425g), rinsed & strained
- 1 1/2 cups cooked short-grain brown rice
- 2/3 cups breadcrumbs
Toppings
- Burger buns
- Lettuce
- Tomatoes
- Quick pickled onions (recipe here)
- Avocado
Chipotle mayo
- 1/3 cup vegan mayonnaise
- 3-4 teaspoons adobo sauce (from can)
Preparation
Sauté diced onion and chopped cremini mushrooms in 1 tablespoon of neutral oil until softened.
In a food processor, blend raw pumpkin seeds, tomato paste, chipotle peppers, adobo sauce, cumin, and salt into a paste.
Mash the black beans and mix with cooked short-grain brown rice, breadcrumbs, sautéed vegetables, and the blended paste to form a mixture.
Shape the mixture into 6 patties.
Heat the remaining oil in a pan and cook the patties until browned on both sides, about 4-5 minutes per side.
Chipotle mayo
Mix vegan mayonnaise with 3-4 teaspoons of adobo sauce until well combined.
