Chipotle Black Bean Burgers
These veggie burgers are so much better than the store-bought kind.
By Ree Drummond
Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
45 mins
Jump to recipeBlack beans and smoky chipotle chiles lend the flavor and texture of meat, but these burgers are 100 percent vegetarian!
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Ingredients
- 2
15-ounce cans seasoned black beans
- 1 cup
seasoned breadcrumbs
- 1
small zucchini, coarsely grated (about 1 cup)
- 1
medium carrot, coarsely grated (about 1/2 cup)
- 1/4
white onion, coarsely grated (about 1/4 cup)
- 1
large egg
- 2 Tbsp.
chopped canned chipotle chiles in adobo sauce
- 1 tsp.
kosher salt, plus more to taste
Black pepper, to taste
- 2
ripe avocados
Juice of 1 lime
- 3 Tbsp.
vegetable oil
- 6
slices muenster cheese
- 6
onion rolls, split and toasted
Sliced tomato and pickled jalapeños, for topping
Directions
- Step 1Drain 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.
- Step 2Meanwhile, 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.
- Step 3Form 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.
- Step 4Spread the avocado mash on the rolls. Serve the burgers on the rolls with tomato and pickled jalapeños.
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