These Black Bean Chipotle Burgers are an absolutely delicious meal.
My recipe makes aboout 12 burgers – we enjoyed 4 for dinner and the others I baked and stored 4 in the freezer and kept the other 4 in the fridge, and I used them for our lunch salads and I crumbled the burgers.
- 1 1/2 cups canned black beans (I used about 1-1/4 cans of the 398ml size Black Beans, ensuring they were well rinsed – I like Eden Organics brand as they have no salt added and only use Kombu Seaweed instead of salt, I still rinse well before using)
- 2 cups onion, chopped
- 1 chipotle pepper, chopped (or 1 teaspoon chipotle chile powder)
- freshly ground pepper, to taste (we like lots of fresh pepper, but really a pinch will do as per the original recipe)
- 1 1⁄2 cups brown & wild rice (original called for brown rice, but we usually always have brown/wild on hand)
- 3 cups water
- 1 tablespoon olive oil
- 1 cup raw pumpkin seeds
- 1 tablespoon paprika
- 1 onion, thinly sliced
- 4 wraps (we use a new brand I found that has very nice wholesome ingredients and also minimal sodium compared to other brands! Check out Sarah’s Fine Foods)
- Avocado slices, for serving
- Salsa, for serving (Ok, we used my most favourite salsa in the whole world – and it’s made locally – what a bonus – Snell House Black Bean & Corn Salsa!!)
- 1 head Romaine lettuce
1. Sauté the onions, add the beans, chipotle and the black pepper. Add 1/2 cup water and bring to a boil, lower heat and let cool.
2. Add rice and water to saucepan, bring to a boil. Reduce heat, stir, cover, and simmer for about 35 to 40 minutes. Remove from the heat and let stand for 10 minutes.
3. Add oil to large fry pan and heat over medium-high heat. Add the pumpkin seeds, paprika, and season with pepper. Stir & shake the pan and gentle cook the pumpkin seed until lightly toasted (about 5 minutes). Set aside to cool.
4. Combine the rice, beans, and pumpkin seeds in a large bowl, stir well. Transfer half of the mixture to a food processor fitted with the metal S-blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.
5. Return the food processor mixture to the bowl, mix well together. Form patties about 3 inches in diameter and 1/2 inch thick.
6. Add olive oil to fry pan and heat over medium-high heat, add onions and saute until golden, 2 – 5 minutes per side, stir often.
7. Preheat the oven to 350 F (175 C). Rub baking sheet with olive oil and add a little olive oil to your hands and shape burgers a little more before placing on baking sheet. Bake 15 minutes until browned, turn and bake another 15 minutes.
8. Place 1-2 leaves romaine on top of wrap, add a couple of avocado slices and a few roasted onion slices. Cut burger in half and lay both halves on top of avocado/onion. Top with salsa. Roll and serve.
After you make this recipe, let me know how it turned out! Tweet us @AlmostRawVegan with the #AlmostRawVeganEATS hashtag.