Pescatarian Vegan Loaded Southwestern Black Bean Burger
Total time1 hr 10 min
Prep time25 min
Cook time15 min
4.5(15)
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup panko breadcrumbs
- 3 tbsp ground flaxseed
- ¼ cup finely diced red onion
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 2 tbsp soy sauce
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the chipotle-lime sauce
- ⅓ cup vegan mayonnaise
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp fresh lime juice
- ½ tsp garlic powder
For the corn salsa
- 1 cup frozen corn kernels, thawed
- ¼ cup finely diced red bell pepper
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For assembling
- 2 ripe avocados, pitted and sliced
- 4 vegan burger buns, split
- ½ cup pickled jalapeño slices
- 1 cup shredded romaine lettuce
- 1 medium tomato, sliced
- 4 slices vegan cheese (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 9 tbsp water. Set aside for 5 minutes until thickened into a gel.
- 2
Spread the drained black beans on a baking sheet and pat dry with paper towels. Transfer to a large mixing bowl and mash with a fork or potato masher until about three-quarters of the beans are broken down and the mixture is thick and paste-like, with some whole beans remaining for texture.
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