Spicy Black Bean Burgers

served two ways

I love these Black Bean Burgers, easy to make; here are two different ways to serve them.

1- On a Whole Wheat Bun, with Chipotle Mayo and sliced fresh avocado.

2-  On a bed of greens, no bun, and topped with my fresh homemade Guacamole

  

Ingredients: 

For the Black Bean Burgers

16 oz can black beans, drained and rinsed

1/2 bell red 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

1 tbsp hot sauce

1/2 cup quick oats (use gf oats for gluten free)

-Dry the beans well after washing. In a medium bowl mash beans with a fork until thick and pasty.

-In a food processor, finely chop bell pepper, cilantro, onion, garlic, then add oats, eggs and spices. Stir mixture into the mashed beans.

-Divide mixture into four patties (using slightly oiled hands) and place them onto a flat surface covered with wax paper. (if its too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)

-Freeze at least 2 hours before cooking or keep frozen until ready to cook.They are best cooked frozen

-Heat in a frying pan sprayed lightly with a non stick cooking spray. and cook the frozen burgers about 7 minutes on each side.

-  If grilling preheat grill over medium heat and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each. I still use my trusty Foreman Grill-

-You can bake in a 375 degree oven on a oiled baking sheet.

Chef's Note:To store them in your freezer, freeze them on wax paper until set, about 2 hours, then wrap each burger in plastic wrap and place in Glad Freezerware containers.

For Spicy Chipotle Mayo:

1/2 cup mayo

Rounded tablespoon of Chipotle in Adobo Sauce 

 Combine the mayo and pureed chipotle.

Chef's Note: Chipotle in Adobo Sauce is found in almost all supermarkets - Buy a small can, and in a blended puree the chili and sauce - keep refrigerated- This puree chili has many delicious uses as a rub on salmon, add it spice up soups, makes a wonderful cucumber salad. I like to freeze it in small plastic containers, so I always will have it on hand.

Chef's Ed's Guacamole

 

Ingredients

3 Ripe Mexican Avocado's (firm to the touch, but gives a little)

1 cup of fresh chopped Tomato (juices and seeds)

1 /2 cup chopped red onion

1 to 2  tablespoon minced fresh jalapeno (remove stems, and in a food processor, finely chop the jalapeno, seeds and all)

2 tablespoons of cilantro, roughly chopped, or I like to use Knorr's Cilantro cubes, as seen in the above picture.

1 tablespoon fresh lime juice.

Salt to taste.

- cut the avocado in half and remove the pit, and  using large spoon scope out the avocado meat into a large mixing bowl. Combine the rest of the ingredients, and using a large whisk, mash the avocado, do not over mash, you want it to be a little chunky.

Adjust seasonings to taste.