Chipotle Beet Black Bean Burger
- PREP 45 mins
- COOK 10 mins
- READY IN 55 mins
This burger patty will leave you feeling satisfied and nourished. Loaded with flavour and great texture, it is one of my favs. This is a much better option to the ‘beyond’ craze in my opinion as the recipe is nothing but whole foods.
- You can use fresh cooked black beans or canned. If you use canned, you will want to rinse them and then dry them very well as the moisture will cause the burgers to be too soft…plus, cooking yourself will save you money and it is more sustainable as it requires less resources to ship dried beans compared to canned! So do it ( :
- If you do decide to cook them yourself, once they are soft, but not mushy, strain them immediately and then spread out on a baking sheet to cool and to steam dry.
- Next, preheat a medium fry pan on medium heat. Add a glug of oil and then the garlic and onions. Sauté until the onions are nicely browned.
- Puree half of the cooked beans with a food processor or mash them with a potato masher until relatively smooth and then add to a mixing bowl.
- Now add the rest of the beans as well as the sautéed onions/garlic as well as the carrots, beets, salt, pepper, cumin, chipotle and eggs and mix them very well.
- Now use the rice flour to bind the burgers. Start with 1 cup, stir to incorporate and see if you can form a patty. That is all we are after. It will still be a little sticky and soft, but for me, less rice flour is better. So if you can form a patty and easily transfer it to a hot pan for frying, then you are good. Feel free to test one out and see how it cooks up.
- Preheat a fry pan on medium heat add a little oil and then fry the burger for a total of 10 – 12 minutes, flipping about half way through. It should hold together, but will likely be a little crumbly.
If you are satisfied, cook the rest of the burgers and serve as desired.
Sunflower seeds are a fantastic texture addition to this recipe. Add ½ cup to the mix before the flour.