Yum! These are amazing. So fire up the grill or the oven and try a healthy twist on the classic, backyard favorite!
Spicy Black Bean Burger
Spicy Chipotle Mayo
3 1/2 tablespoons of mayonnaise
1 tablespoon chopped chipotle chile in adobo sauce
Black Bean Burger
1 (16 oz) can black beans, rinsed and drained
1/2 red bell pepper, roughly chopped
1/2 cup of scallions, roughly chopped
3 tablespoons chopped, fresh cilantro
3 garlic cloves
1/2 cup of quick-cooking oats
1 large egg
1 teaspoon cayenne pepper hot sauce
1 tablespoon ground cumin
1/4 teaspoon of kosher salt
Cooking Spray or Oil Mister
4 whole wheat buns
1 medium avocado, thinly sliced
For the spicy chipotle may: In a small bowl, combine the mayonnaise and chipotle. Set aside.
For the black bean burgers: Dry the beans well after rinsing any extra moisture will keep the burgers from holding together well. Put the beans in a medium bowl and mash them with a fork or potato masher until think and pasty.
In a food processor, combine the bell pepper, scallions, cilantro and garlic and pulse until finely chopped. Add the oats, egg, hot sauce, cumin and salt and pulse a few times, until mixed well. Fold the mixture into the mashed beans. Form the mixture into 4 patties (using slightly cold or wet hands prevents sticking) and put them onto a baking sheet lined with wax paper. Free for at least 2 hours before cooking.
To cook, heat a nonstick skillet over medium heat. Lightly spray the skillet with oil and cook the frozen burgers until browned. About 7 minutes per side. Alternately, preheat a frill to medium, lightly spray a sheet of foil with oil, put the burgers on the foil and grill until browned. 7-8 minutes per side.
To serve, place the burgers on the buns, and top with spicy chipotle mayo, avocado slices and tomato.