Black Bean Burgers with Avocado Crema

Instructions

1. 1Drain and rinse the 2 cans of black beans. Place half of the beans in a medium bowl and mash them thoroughly with a fork until mostly smooth. Leave the other half of the beans whole.
2. 2In a large bowl, combine the mashed black beans, the whole black beans, 1 cup of cooked brown rice, the 0.5 medium red onion (diced small), the 2 cloves of garlic (minced), the 1 pepper chipotle pepper in adobo sauce (chopped finely), 1 tsp cumin, 0.5 tsp smoked paprika, 0.75 tsp salt, 0.25 tsp black pepper, and 1/4 cup vegan mayonnaise.
3. 3Add the 0.5 cup of breadcrumbs to the large bowl and stir everything together until it is well combined. Divide the mixture into 4 equal portions and shape each portion into a burger patty, about 1.905 cm thick.
4. 4To make the avocado crema, place the 1 medium avocado (pitted and scooped out), 2 tbsp lime juice, and 2 tbsp water into a blender or food processor. Blend until the mixture is completely smooth and creamy.
5. 5Heat a large skillet (about 25.4-30.48 cm) over medium heat. Once the skillet is warm, carefully place the 4 black bean patties into the skillet. Cook for 5 to 7 minutes per side, until the burgers are heated through and have a slightly browned exterior. The internal temperature should reach at least 74°C.
6. 6While the burgers are cooking, gently warm the avocado crema in a small saucepan over low heat for 1-2 minutes, stirring occasionally, just to take the chill off. Do not boil. Alternatively, you can serve the crema at room temperature.
7. 7Serve each black bean burger on a 4 burger bun. Top with the warmed avocado crema and any of your favorite compliant toppings.

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