Black Bean Burgers with Chipotle Mayo

16 Jan

After a very long break, I have added blogging to my new years resolutions. Hopefully it’s the swift kick-in-the-ass that I need to get back to sharing recipes! I am not typically one of those successful stick-to-your-resolutions types. Maybe 2014 is my year to change?? ugh, lets hope so.

Finley 109

So, black bean burgers. Something I have been trying to do lately with my meal planning is be more budget friendly. I am at home full time with my son right now, with another one on the way, so smart budgeting is pretty top of my list these days. Being at home not only slashes my food budget, but also gives me a bit more time to put into smart meal planning and grocery shopping to help drive the grocery bill down. So hopefully a new theme around here is cheaper meals that are still interesting and are far from yet another plate of spaghetti  day in and day out. A way I can help bring the weekly food cost down is a more vegetarian friendly menu. So, full circle, black bean burgers!

Black Bean Burgers (adapted from skinnytaste.com)

serves 6

Ingredients:

1 red pepper, seeded and roughly chopped

1 bunch of green onions, chopped

1/3 cup cilantro, chopped

6 garlic cloves, roughly chopped

2 eggs

1 1/2 tbsp cumin

1 to 2 tsp of your favourite hot sauce (optional)

1 1/2 cups quick cooking oats

2 19oz tins of black beans (if you tins are smaller reduce the amount of oats), rinsed

4 whole wheat pitas

1 avocado, sliced, for serving

Chipotle Mayo:

1 cup mayo

4 chipotles in adobo sauce (you can find these canned in the Mexican section of your food store)

Directions:

Place the red pepper, green onion, garlic, cilantro, egg, cumin ,hot sauce and oats in a food processor. Pulse until very finely chopped. Place the black beans in the food processor and pulse until they are incorporated. You should have some mixed in and some partially chopped. You do not want a completely smooth paste, it will be too wet. That being said, if your mixture ends up too wet, add in more oats a tbsp at a time until the consistency is something you can easily form into patties with your hands.

Transfer the mixture to a bowl, cover with plastic wrap and place in the refrigerator for a minimum of 30 minutes to help the mixture firm up and to allow the flavours to combine.

Rinse your food processor clean and place the mayo and chipotles in adobo in and pulse until smooth.

Heat a frying pan to medium high heat, put a glug of olive oil in the pan and form 6 patties with the burger mixture, place the patties in the pan and cook approximately 5 minutes per side, until a nice golden brown crust forms.

Serve in a pita, topped with chipotle mayo and avocado.

Finley 106

Don’t let me hold you back with my avocado suggestion though, feel free to go nuts with your toppings, tomato would be delicious as well, or really anything!

My one year old will eat these (minus the spicy mayo) and my husband also loves them (for a meatless burger that is saying something).

Remember my spaghetti comment above? Ya, well eat my words already, I have something spaghetti coming at you very soon I hope….

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2 Responses to “Black Bean Burgers with Chipotle Mayo”

  1. Cowper-Smith, Geoff January 16, 2014 at 1:47 pm #

    YES!!!!

    ​​​​​
    Geoff Cowper-Smith
    Goodmans LLP

    416.597.4231
    gcowpersmith@goodmans.ca
    goodmans.ca

  2. cathy.scott@rogers.com January 16, 2014 at 6:13 pm #

    Katie
    So glad you are back! I have been missing your posts!
    Cathy

    Sent from my BlackBerry device on the Rogers Wireless Network

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