Red Meat Allergy Friendly Black Bean Burgers with Chipotle
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.7(14)
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the patties
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup old-fashioned rolled oats
- ⅓ cup finely diced red bell pepper
- 3 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tsp adobo sauce (from the can)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For serving
- 4 burger buns
- 1 avocado, sliced (optional)
- vegan mayonnaise, for spreading (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Spread the drained black beans on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 5 minutes — the drier the beans, the firmer the patties.
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