Summer BBQ We love this Spicy Black Bean Burger! DEVOUR POWER (sponsored)
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Black Bean Turkey Burger with Chipotle Mayo
Video taken from the channel: Great Tastes of Manitoba
How to Make Spicy Black Bean Burgers
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Spicy Black Bean Burgers with Chipotle Mayo
Video taken from the channel: Nhi Le
Ballin’ Black Bean Burgers with Chipotle Mayo
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SPICY BLACK BEAN BURGER | EASY WEEKNIGHT DINNER | This Savory Vegan
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Spicy Black Bean Burgers with Chipotle Mayonnaise
Video taken from the channel: Skinnytaste
Directions In a medium bowl, mash black beans until mostly smooth. Set a frying pan over medium heat. Add 1 tablespoon oil. Add the mushrooms and onion and sauté until soft, about 5 Stir in the egg, chipotle, and adobo sauce, cumin, bread crumbs and cilantro. Mix until just combined.
Season with. Bake for 12 minutes and then flip the burgers over and cook for another 12 minutes. Remove from oven and let cool for 5 minutes before placing on a bun with chipotle mayo and serve.
Yes, those are some of my half-sour fermented pickles on the plate! So, if you were wanting a new Meatless Monday recipe to try, this is a great one. INGREDIENTS YOU NEED TO MAKE BLACK BEAN BURGERS WITH CHIPOTLE-LIME MAYO: Black beans (canned or cooked) Red bell pepper Onion Garlic Egg Chili Powder Cumin Hot sauce (optional) Bread crumbs (plain) Mayonnaise Canned chipotles in adobo Lime juice Salt and pepper Buns (I use kaiser rolls) Toppings.
Black Bean Burgers: 2 large carrots, peeled and chopped 3 cups black beans, (2 cans) 1/2 cup chopped onions 1/2 cup chopped green bell peppers 1 chipotle in adobo, chopped 1/2 cup corn kernels 1 cup salsa, (regular tomato salsa for chips) 2/3 cup breadcrumbs or panko 1/2 cup flour 1/2 teaspoon black. Stir in 1/4 cup of reserved bean liquid (aquafaba), oats or panko crumbs, ground seeds, salt, smoked paprika, onion powder, garlic powder, black pepper and liquid smoke, until well combined. Shape bean mixture into 6 patties, and place on the prepared baking sheet. Let patties rest while preheating oven to 375° F. Bake patties. Meaty yet, 100% vegetarian friendly black bean mushroom burgers with chipotle mayo.
This burger is loaded with lots of smoky flavor with cumin and chili powder. Even the carnivores won’t miss the meat with this burger! And my love (or what you would call obsession) with black beans continues today with these black bean mushroom burgers.
In a large saucepan over high heat, combine the beans, water and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaf. While the beans are cooking, make the chipotle ketchup.
Combine mayonnaise and chipotle, set aside. Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.
For the Spicy Chipotle Mayo: 3 1/2 tbsp light mayonnaise (Hellman’s) 1 tbsp canned chipotle in adobo sauce For the Black Bean Burgers: 16 oz can black beans, rinsed and drained 1/2 red bell pepper, cut into 2 inch pieces 1/2 cup chopped scallions 3 tbsp chopped cilantro 3 cloves garlic, peeled 1 jumbo egg 1 tbsp cumin 1/4 to 1/2 tsp kosher salt. Over medium heat, coat a frying pan with 1 Tbsp of oil, cook garlic, onions and oregano until onions are opaque. Add corn and red pepper, cumin, chili powder, and chipotle chili powder. Cook for 3 minutes.
Turn off stove and cool vegetables.
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