January 18, 2008

Chipotle black bean burgers / oven sweet potato fries

We just had a family cooking session. Our son makes great black bean burgers, and we invited him for dinner hoping he would make them. He came for dinner and ended up making the main dish — his excellent-tasting black bean burgers. I was the chopper and transcriber, running back and forth between the cutting board and the notepad trying to chop things one minute and write down the ingredients he was adding to the bowl in the next. My husband manned the oven and also made green beans. Our son does some extra stuff I don't do when I make burgers - I'm lazier than he is. He sautés the onions and garlic before adding them to the mix and I add them raw. He usually adds chopped mushrooms but we didn't have any. He added extra hot sauce and I don't. He always cooks the burgers on the stove and I often bake them. Are his better? Maybe.

Spicy Chipotle Black Bean Burgers
1 can black beans
1/2 cup frozen corn
2 cups dry bread crumbs (stale sourdough is the best) or about 6 slices crumbled up whole wheat bread)
1 very large onion, finely chopped
1 clove garlic, finely minced
1 large stalk celery, chopped fine
1/2 to 1 cup chopped mushrooms (optional. see note)
1/4 teaspoon paprika
3 chipotle peppers in adobo sauce, minced (These come in a small can. Save the rest of the can for another use.)


Put the beans, crumbs, corn, chipotle and bread crumbs in a large bowl. Sauté the onions, celery and garlic for a few minutes in a small amount of oil. Add the paprika and mix. Add the sauté mix to the beans and mush up well with your hands until you have a cohesive mixture. If it's too soft, add more crumbs. Form into patties and cook on a non-stick griddle in a very small amount of oil until browned and firm. Serve on whole grain buns with lettuce and toppings of your choice.

To go with the burgers I cut some sweet potatoes for oven sweet potato fries. Cut them into 1/2 thick fingers and mix them with 2 to 3 finely minced cloves of garlic. (about 1 tablespoon) Spread them in a single layer on an oiled baking sheet, spray them with olive oil (or toss with a tablespoon of oil before spreading on the sheet). Bake in a pre-heated 475˚ oven for about 40 minutes or until soft but slightly crisp. Sprinkle lightly with sea salt and freshly ground pepper.

note: These burgers had a slight tendency to break apart but they tasted great. I had some leftover cooked buckwheat that we substituted for half of the crumbs and maybe that had something to do with it. Or maybe they weren't mushed up enough. Also, last time we had these there was about 1 cup of chopped mushrooms in the sautéed mix and they added good flavor and texture. I would definitly recommend adding them.

4 comments:

  1. i'm gonna make these... maybe not quite as big as jordan's though. how can i fit 12 cookies on a cookie sheet and he can only fit 5 burgers??? that is a BIG burger!

    ReplyDelete
  2. Erika,
    The burgers weren't that big. The photo shows a non-stick griddle that's about 12 inches square. J doesn't bake things like burgers - he likes them cooked on the stove.

    ReplyDelete
  3. Sub 1/2 Cup of Vital Gluten for the bread crumbs to keep everything together...

    ReplyDelete
  4. I'm farting just thinking about these delicious burgers thanks jordan

    ReplyDelete

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