Chipotle Bean Burgers Food

CHIPOTLE BLACK BEAN BURGERS

Steps:

• Drain the beans but do not rinse them. Place them in a bowl and use a fork to mash them until they're mostly broken up but still have some whole beans visible. Add the breadcrumbs, zucchini, carrot, onion, egg, chipotles, 1 teaspoon salt and a few grinds of pepper. Stir until everything is combined, then let the mixture sit for 5 minutes.
• Meanwhile, peel and pit the avocados and scoop the flesh into a small bowl. Add the lime juice, season with salt and pepper and mash with a fork, leaving the mash slightly chunky.
• Form the bean mixture into six 1-inch-thick patties (about 4 inches wide). Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Working in two batches, cook the patties until browned and crisp on the bottom, about 5 minutes. Flip the patties, top each with a slice of cheese and cook until the other side is browned and crisp, 4 to 5 more minutes.
• Spread the avocado mash on the rolls. Serve the burgers on the rolls with tomato and pickled jalapeños.

CHIPOTLE BEAN BURGERS

Steps:

• Heat olive oil in large non-stick skillet over medium heat.
• Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened.
• Add garlic, chipotle chile, cumin and oregano.
• Cook, stirring often, 1 minute.
• Add a third of the beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans.
• When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky.
• Stir in last third of beans, and mash lightly.
• Cook, stirring constantly, until mixture is very thick and mostly dry.
• Transfer beans to mixing bowl to cool, about 15 minutes.
• Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed.
• Spread remaining breadcrumbs on plate.
• Using spoon, drop bean mixture by one-sixths into breadcrumbs.
• Sprinkle tops with breadcrumbs, and form into 6 patties of equal size.
• Place patties on clean plate.
• Refrigerate at least 30 minutes, or until firm.
• Heat remaining 1 Tbs. oil in nonstick skillet over medium heat.
• Add patties, and cook until golden, about 3 minutes per side.

CHIPOTLE BLACK BEAN BURGER

Steps:

• This is one of my favourite things to eat. I'm Excited for you! First things first - add the black beans into a bowl and mash with a fork. You don't want to over mash and turn this into a paste, so don't worry if there are full black beans, that adds texture.
• Next, add in the garlic, onion, red peppers, lime zest, spices, egg, cilantro, green onions, and rice flour. Mix together and then form into burgers. I like to use a circle ring mold, but hand-formed patties work great too. Place in the fridge for 10 minutes to allow to cool slightly.
• While the burgers are chilling in the fridge, let's kick on to the chipotle mayo. Grab a bowl and toss together the mayo, chipotle peppers, lime juice, cilantro, garlic, and salt. Mix and set aside. This stuff is CRAZY good and will keep in the fridge for 10 days.
• Place a lightly oiled pan over medium-high heat and when hot place the burgers onto the pan. Sear both sides of the burger until brown and crispy, about 6-7 mins per side.
• Now it's time to build the burger and enjoy!!!

BLACK BEAN CHIPOTLE BURGERS

Steps:

• In a large bowl mash half the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/2 cup salsa, the chipotle peppers, cumin, and garlic.
• Shape mixture into eight 4-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill at least 1 hour before grilling.
• Brush both sides of patties with olive oil; place patties on a grill pan. For a charcoal grill, place grill pan on the grill rack directly over medium coals for 8 to 10 minutes or until browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add patties on grill pan to grill rack, cover and grill as above.).
• Serve burgers on tostada shells. Top with additional salsa, cabbage, cilantro, cheese, and avocado. Makes 8 servings.
• Tip: Patties can be prepared as above through step 2 and frozen for 3 to 4 hours until firm. Place patties in an airtight freezer container and freeze up to 1 month. To serve, brush frozen patties with oil and grill as above for 8 to 10 minutes or until browned, turning once.

CHIPOTLE BLACK BEAN BURGERS (VEGAN!)

Steps:

• Preheat your oven to 400 F and spray a baking pan lightly with oil.
• Add the first five ingredients (chili through rice) to your food processor and pulse to chop. Then add the drained, rinsed black beans and process until beans are mostly broken down.
• Now begin adding the corn meal in small amounts, pulsing as you go. The mixture will likely remain somewhat "sticky"--that's fine. But you do want it to be "dry" enough to handle without it sticking to your hands. As you add the final bit of cornmeal, add salt and pepper and give the mix a taste for seasoning and make adjustments if necessary.
• Once you've incorporated the cornmeal and seasoned, pour into a separate bowl and allow to sit in the refrigerator for 10-15 minutes.
• Remove the chilled mix from the refrigerator, and portion by hand into four separate, burger-shaped patties. (I like to add a sprinkle of steak seasoning to the exterior at this point.) Place your shaped patties onto your prepped baking tray and slide them into the preheated oven. You will want to cook them about 8-10 minutes on this side, then take them out and flip before cooking an additional 5 minutes.