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 just love 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 though) 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. That is, until we get to the cheese. I may have mentioned that I adore extra sharp cheddar. It is a household staple, and 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.
Don't have time to make these burgers right now? Pin it for later!
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
- Rinse the black beans and gently pat dry.
- Place the beans in a medium bowl and lightly mash with a fork. Add in the lime, garlic, onion, chipotle, adobo sauce, salt and pepper and mix well. If you prefer burgers that are less spicy, you can skip the chipotle or adobo sauce (or both!).
- Take a quarter of the mixture and form a tight patty. I like to roll the beans in a ball in my hands and then flatten to my desired thickness. The burgers should keep their shape, but if for some reason, it feels crumbly around the edges, place the patty back in the bowl and add an egg to the mixture to help with binding. Form four patties.
- Heat a large griddle or skillet on medium high and coat with the oil. Add your patties and if there is room, the mushroom caps as well. Cook the patties for about 3 - 4 minutes per side or until the outside is a little crispy. The mushrooms take about 2 3 minutes per side.
- Toast your burger buns if desired. Place the black bean burgers on the buns and top with the mushrooms and cheese. Add any additional toppings you desire.