So, I don’t know if you remember when I was working on my weekly round-up of delicious food a few months back and went on a bit of a ramble about how much I love burgers and fries and they pretty much rule my life. If you don’t here it is. I don’t love just meat burgers. I love burgers of all kinds. Right down to the raw, vegan burgers with lettuce “buns.” Seriously, I don’t think I’ve ever met a burger I didn’t like.
This summer I became obsessed with spicy black bean burgers. I think it all started when I made that black bean burger from Plated (FYI, Plated is a weekly meal subscription and it’s pretty awesome! If you have kids or a larger family, I think Hello Fresh has more family-friendly recipes) and this is my own version of that burger. It has that addictive adobo and chipotle spiciness that makes you want more, more, more (<-- I was trying to embody my Billy Idol right there)
Plus, I also added a nice portobello mushroom on top for some extra juicy meatiness. It’s basically two burgers in one, but with just a little bit less guilt since it’s all veggies right here. That is, until we get to the cheese. I may have mentioned that I adore extra sharp cheddar. It is a household staple and isn’t too fancy, but has this rich flavor that really makes a burger. Well, we’ve got a lot of that going on right now. I put a bit of cheese on top of the black bean burger, then topped it with the mushroom cap and them added mooooore cheese cause that’s just how we do around these parts. Use whatever cheese you want, though, you really can’t go wrong. And since burgers are so personal, I am leaving the rest of the toppings up to you. Here are some suggestions:
- Caramelized onions and garlic
- Onion rings
- Potato chips (I love me some Fritos or tortilla chips)
- BBQ sauce
- More cheese
Just go all out right now, then top it with a nice warm, buttered sesame seed bun. Cause we can’t be too guilt-free right now.
Black Bean Burgers
- 2 (15oz) cans low sodium black beans
- zest of one lime
- 1 garlic clove
- ½ medium red onion, finely diced
- 4 teaspoons crushed dried chipotle pepper*
- 4 teaspoons adobo sauce*
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 egg (optional)
- 3 tablespoons extra virgin olive oil or avocado oil
- 4 large portobello mushroom caps, rinsed and gutted
- 4 oz sharp cheddar
- 4 burger buns
- Read more: http://homegrownandhealthy.com/black-bean-burgers-with-portobello-mushrooms-cheddar/
Did you make a recipe?
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