Spicy Chipotle Black Bean Burgers
These Black Bean Burgers are a labor of love. But a few hours in the kitchen will make 5, or 10 if you double the recipe, delicious burgers that you can eat right away or freeze for later. These burgers stand up to grilling or cooking on a flat-top, you could even bake them if you wanted and they will come out amazing each and every time. Don’t forget to take a picture and tag us at #powerfulpepperco if you make these!
You’ll notice a few cooking techniques I’ll explain in the recipe but one I always like to point out is to season at each step of the recipe for maximum flavor in the end product.
Spicy Chipotle Black Bean Burgers
Prep Time 60 minutes • Total Time 2 hours
Start by preheating your oven to 350
Pop open your 2 cans of black beans, Rinse in a strainer/sieve and lay flat on baking sheet and hit them with a bit of salt and pepper.
Bake 350 convection 15 minutes or without convection for 20
Here’s the before and after, we do this step to dry out the beans a bit to make the burgers less wet and mushy. Trust me this is worth the extra work.
While the beans are in the oven:
Finely dice, ½ cup Poblano about 1 pepper, 1 cup Sweet onion about 1/2 medium onion, and 6 Garlic cloves.
Heat 1 tbsp Olive Oil in the skillet of your choice and add all of the diced veggies over medium heat, And yes, season with a pinch of salt and some pepper. Sweat the veggies for 6-8 minutres until the onions turn translucent but don’t brown them.
When the beans are done add them to a mixing bowl and mash them with a fork. You want about 1/2 the beans to be turned into a beany paste and let them cool off for 15 minutes. You can also do this in a food processor or with a potato masher.
To the mashed beans add: All the sautéed veggies, 1 tbsp Worcestershire Sauce, 1 tbsp Ketchup, 1.5 tbsp Powerful Pepper Taco Mix, 1 tbsp Chipotle Powder, 1 tsp Powerful Pepper Smoked Arbol Chili Flakes, 2 large eggs, ½ cup Panko (or other PLAIN) Bread Crumbs
Then just mix everything together, shape the goopy mix into 4-6 patties, however big you want, and place them on a parchment paper lined baking sheet. Put them in the fridge for 30 minutes at least to firm them up as they will start out kind of goopy but will harden nicely in the fridge.
It’s up to you at this point to decide how you would like to dress the burgers. Here are two ways I did it. We had a good foraging trip so I had some special summer chanterelles but you can sub any kind of thinly sliced mushroom for the first burger.
Mushroom Onion and swiss burger on sliced brioche
½ Sweet Onion, Sliced Thin
Chanterelle Mushrooms, Sliced
Brioche sliced loaf
Sauté onions and mushrooms over high heat until toasted and brown
For the onions, start them in a dry skillet over medium high heat (preferrably cast iron) and add oil once the color starts to change to speed up the process
For the mushrooms, sauté in butter over medium high heat stirring as little as possible until golden brown
You can do the onions and mushrooms together if you like. Set them to the side.
Toast brioche in butter on the skillet remove to the side
Griddle black bean patties over high heat on the skillet
Top with cheese and then the onion and mushroom mixture
I like mayonnaise (Dukes) on the bread and add the patty.
For the traditional burger I like a potato burger bun and and then just grill the bun to toast it, grill the burgers while being careful when you flip them (only once) as they are more fragile than regular burgers.
Add bun, mayo, lettuce, burger, tomato, onion, ketchup and then the top bun.
- -= For the Burger =-
- 2 cans of Black Beans; 16 oz
- 1/2 cup finely diced poblano
- 1 cup finely diced sweet onion
- 6 finely diced Garlic Cloves
- 1 tbsp olive oil
- 1 tbsp Worcestershire
- 1 tbsp ketchup
- 1.5 Tbsp Powerful Pepper Taco Mix
- 1 tbsp chipotle powder
- 1 tsp Powerful Pepper Smoked Chili de Arbol Flakes
- Salt and Pepper
- 2 eggs
- 1/2 cup panko bread crumbs
- -= Choose your own favorite burger toppings and breads =-