It’s vegetarian night, with southwest black bean burgers! Here’s what you’ll need:

To start, drain the 2 cans of black beans, reserving 6 tablespoons of the bean liquid.

Rinse the beans well, then spread on a clean kitchen towel to dry.

In a large bowl, mix the bean liquid and 2 tablespoons of flour together. This is the binder that will hold the burgers together.

Now add 2 tablespoons minced chives, 3 tablespoons minced fresh cilantro, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 minced garlic cloves, and 1 teaspoon canned minced chipotle chiles in adobo.

Place 1/2 cup panko breadcrumbs in a food processor.

Add the beans and pulse to form a chunky paste, 6 to 10 pulses.

Mix the bean paste into the bowl with the seasonings.

Divide into 6 portions and form into well-packed patties. I like to use a circle cookie cutter that’s the same size as my hamburger buns. Place the cutter on parchment, add a portion of bean mixture, and pat it down. Then lift the cutter off.

Heat 2 tablespoons of vegetable oil over medium heat in a large nonstick skillet. Add 3 of the patties and cook 3 to 5 minutes per side.

I am cooking 2 patties ahead of time, because our family will only need 4 burgers, so these 2 will go to my mother and father in law for their dinner! 

Mix together 6 tablespoons of mayonnaise and another teaspoon of minced chipotle chiles in adobo. 

Serve your burgers! I am serving ours with lettuce, tomato, and the chipotle mayo on homemade garlic and poppy seed hamburger buns.

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