THE BEST Chipotle Black Bean Quinoa Burgers
No exaggeration- these are THE BEST black bean burgers I have ever had!! Oven toasted black beans, mixed with quinoa, onion, garlic, red pepper, chipotle peppers, and spices for a smokey, southwestern style flavor. Serve on a Brioche Bun with limey smashed avocados and a homemade chipotle mayo!
Ingredients
- 2 15 oz cans of black beans rinsed and drained and patted dry
- 1 tbsp olive oil
- ½ cup onion chopped
- ½ cup red bell pepper chopped
- 1 chipotle pepper (in adobo sauce)
- 3 clove garlic chopped
- ½ tsp lime zest
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- 2 tbsp Greek yogurt or sour cream
- 1 cup quinoa cooked
- 2 eggs
- ½ cup shredded pepper jack cheese or other melty type cheese
- ½ cup bread crumbs or Rice Crumbs (GF)
Limey-Smashed Avocado
- 1 avocado
- 1 juice from lime
- ½ tsp kosher salt
Chipotle Mayo
- 3 tbsp mayo
- 1 tsp chipotle adobe sauce from can or chipotle in adobe
- ½ tsp lime zest
Instructions
Chipotle Black Bean Quinoa Burgers
- Preheat oven to 350°F. Spread black beans evenly onto baking sheet and bake for 15 minutes until slightly dried out. Remove from oven and let cool. Then bump temperature up to 400°.
- Meanwhile, saute the onion, garlic, and bell pepper with 1 tbsp olive oil until just softened, about 5 minutes. Remove from heat, to cook off
- Using a food processor, combine: black beans, onion, garlic, pepper, chipotle pepper, lime zest, cumin, garlic powder, chili powder, smoked paprika, and salt. Give it about 10 quick pulses. * You are looking to combine all ingredients together, but still keep some texture of the black beans. Do not puree into a paste! *
- Transfer bean mixture to a large mixing bowl. Add eggs, quinoa, greek yogurt and shredded cheese. Use fork to combine. Mixture will be a bit wet. Add breadcrumbs and mix again. Let sit for about 5 minutes, giving to breadcrumbs time to soak up the moisture from eggs.
- Taking about 1/2 cup of black bean mixture for each burger, gently mold into a patty and place on a parchment paper lined baking sheet. (you should have 6 evenly sized patties)
- Bake 10 minutes, flip, then bake another 10 minutes. Or on grill, Place patties on greased aluminum foil and grill 8 minutes on each side over medium high heat.
- To serve like me: use toasted Brioche bun with lettuce, tomato, slice of cheese (i used Colby Jack) smashed avocado, and chipotle mayo. Heaven!!!
Limey-Smashed Avocado
- Smash together avocado, lime juice, and salt
Chipotle Mayo
- Combine mayo, adobo sauce, lime zest. Refrigerate until ready to use.
Notes
Nutrition Facts are Estimates.
Make Ahead and Freeze : Stack cooked or uncooked burgers between parchment paper in a freezer safe container or zipped-top bag. Will keep 3 months. When ready to use, cook from frozen or thawed. If cooking from frozen, cooking time will be a little longer.
Nutrition
Calories: 317kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 4gCholesterol: 11mgSodium: 734mgPotassium: 405mgFiber: 6gSugar: 2gVitamin A: 816IUVitamin C: 22mgCalcium: 110mgIron: 2mg
Tried this recipe?Let us know how it was!