Chipotle Black Bean Burgers
Chipotle Black Bean Burgers
By Chef Katie Mae
Makes 10 burgers | Ready in 45 minutes | Stores 5 days in fridge
INGREDIENTS
- 1 onion, diced
- ½ cup fresh or frozen corn
- 8 garlic cloves, minced (2 teaspoons garlic granules)
- 1 tablespoon chipotle powder (3 dried chipotle peppers)
- 2 teaspoons smoked paprika
- 2 cups cooked brown rice
- 3 cups cooked black beans (two 15-oz cans, drained and rinsed)
- ½ cup finely ground cornmeal (or rolled oats, ground)
- 6 tablespoons tomato paste
DIRECTIONS
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a large saucepan over medium heat, add the onions. Sauté with the lid on, stirring occasionally, for about 5 minutes. When onions become translucent, add corn, garlic, and spices. Cook for a few more minutes.
- Add the veggies and remaining ingredients to the food processor. Pulse the processor a few times, processing the mixture to your desired consistency—my preference is a semi-chunky consistency. When it’s ready, transfer it to a bowl.
- Use your hands to form mixture into patties around ¾-inch thick and 4 inches in diameter. Place the patties on the prepared baking sheet. Bake for 15 minutes, flip the patties and bake for 15 more minutes.
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