These vegan and gluten-free black bean burgers are delicious, moist, and have the perfect smoky flavor! They are made with ground chipotle chile powder, loaded with fiber, and hold together exquisitely!
I was out at Wilderness Adventure for an outside “Hangout” and campout with my mom and kids this past weekend, and we ordered bean burgers and wedge french fries for lunch; and they were so delicious! I had to figure out a good recipe for the blog. I hope you love it as much as my little family did! You can modify your usage of Chipotle to put in the recipe in order to adjust the “heat” that you want in your burger!
I also made these garlic Wedge Home Fries that are better than any fast food restaurant or frozen french fry you will ever try. These have loads of garlic and a little salt! They are soft on the inside and crispy on the outside, and do not require any presoaking or parboiling!
I am a huge fan of garlic! Just make sure everyone is indulging in the garlic fries so that you don’t stand out (in a not so good way) among the rest! 😉
Spicy Chipotle Black Bean Burgers
Equipment
- Food processor
Ingredients
- 1/3 cup yellow onion chopped
- 1` clove garlic minced
- 1 teaspoon olive oil
- 1 Tablespoon flaxseed + 2 TBSP water
- 1 cup old fashioned rolled oats (I used gluten-free)
- 1 can (15 ounces) black beans drained and rinsed (divided)
- 1 teaspoon coconut Aminos (or Tamori or soy sauce)
- 1 tablespoon ketchup or tomato paste
- 2 tablespoons pepitas (a.k.a. pumpkin seeds)
- ¼-1½ teaspoons Chipotle chile powder ground, (amount usage upon desired heat preference)
- 1/4 cup parsley fresh
- A pinch of salt
- 1/3 cup fresh or frozen corn (optional)
Instructions
- In a skillet over medium heat pour in the olive oil, garlic, and onions, and saute for about 5 minutes or until the onions start to soften. Remove from heat.
- To make a flax egg, place your flaxseed and water in a small bowl and stir to combine. Set aside.
- In your food processor, place your oats, and process until you have oat flour (flour texture). Then add half of the black beans, the garlic and onion mixture, the flaxseed egg, coconut aminos, ketchup, pepitas, corn, chipotle powder, and fresh parsley. Process until well combined. You should have a good bean paste, that is mixed well. Add the other half of beans and pulse the machine until they're combined into the mixture but not overly processed.
- Place your bean burger mixture in the fridge for at least 30 to 45 minutes to help it set-up a little, then shape into 5 patties. You can use a 1 cup measuring cup (or other lid or jar) to "cut" the patties into a perfectly round shape. Or you can just use your hands if you're not too concerned with the shape.
- Grease your skillet or pan and turn to medium heat to cook your burgers. Cook each bean burger for about 7 minutes on each side or until the inside of the burger is hot and the sides have browned a bit and turned crispy. You can also bake these in the oven! To bake in the oven, place burgers on a sheet pan lined with wax paper and bake for about 25-30 minutes at 350°F, flipping once through cooking.
- (See notes for freezing options!)
Notes
- You may be tempted to add water to the mixture in the food processer, try to refrain from doing so as the mixture will get sticky the moister it gets, making it difficult to shape into patties to cook on skillet or to put in the freezer.
- This recipe makes 5 medium size patties, but if you would like to double the recipe and freeze a few burgers for later, separate uncooked patties using parchment paper and place into a freezer-safe, airtight container. These will keep for a few weeks in the freezer. When ready to use, let the patty thaw and then cook according to recipe instructions above.
