Bodacious Black Bean Burgers

Black bean burgers are my favorite kind of burger. I like them better than beef ones. There it is. I admitted it. I’m hooked. These are hundreds of times better than frozen – the ones that taste like their made from the same stuff their boxed in. You don’t have to be a vegetarian to like these. Even my Dad (surprise!) loves these and he is very into Beef. I like to make up a batch or two and freeze them, even though they don’t last long. They call out for me to eat them, and so I do! For breakfast, elevens, lunch, afternoon tea, supper, and dinner! I can’t stop until their all gone. They tickle my taste buds and make my tummy smile.


These ‘faux’ burgers are quick and easy to make, cheap, and especially good for you. They have a hearty, smoky flavor that is enhanced from the spicy Chipotle peppers. Speckles of sharp cheddar cheese and green onion run throughout. They have great texture; crispy and crusty on the outside, soft yet firm in the middle. And they hold up well, no crumbling. Serve these on a bun and trick the carnivores in your family – they will end up loving them without missing the meat!






Chipotle Black Bean Burgers
(by Reeni)

1 can Black beans, drained and rinsed, a 1/4 cup of them set aside
1/2 cup green onion, chopped
3-4 chipotle peppers in adobo and 1-2 tablespoons of the sauce, smashed with a fork into a paste
3/4 cup shredded cheddar cheese
1 egg, beaten
1/3 - 1/2 cup seasoned bread crumbs
1/4 cup ketchup or barbecue sauce
1/2 teaspoon Chile powder
1/2 teaspoon Cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper


I use a potato masher to smash the beans but if you'd like to use a food processor that is fine, too. Just be sure not to turn the beans into soup, chop them up coarse.

In a large bowl mash the beans with a potato masher. Add in all of the ingredients including the whole beans set aside. Mix well. Form into four patties and cover with saran wrap or wax paper. Let firm up for a half an hour in the fridge.

Cook on a George Foreman grill about 5 minutes or fry in a large skillet sprayed with baking spray or lightly coated with oil. They may be too fragile to put right on an outdoor grill, I've yet to cook them this way.

Serve on a soft bun with onion, avocado and mayonnaise. Or with your favorite fixings.


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