Dairy-Free Black Bean Burgers with Chipotle Aioli

Ingredients

• 2 15 oz cans Black beans
• 1 cup Cooked quinoa
• 1/2 count Red onion
• 1/2 count Bell pepper
• 2 cloves Garlic
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 cup Breadcrumbs
• 1/2 cup Vegan mayonnaise
• 1 tbsp Chipotle peppers in adobo sauce
• 1 tbsp Lime juice
• 4 count Burger buns
• 1 count Avocado
• 4 leaves Lettuce
• 1 count Tomato

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Drain and rinse the 2 15 oz cans of black beans. Place half of the beans into a large bowl and mash them thoroughly with a fork or potato masher until mostly smooth.
2. 2Add the remaining whole black beans, 1 cup cooked quinoa, 1/2 red onion (diced), 1/2 bell pepper (diced), 2 cloves garlic (minced), 1 tbsp chili powder, 1 tsp cumin, and 1/2 cup breadcrumbs to the bowl with the mashed beans. Mix everything together very well until all ingredients are evenly distributed.
3. 3Divide the bean mixture into 4 equal portions and shape each portion into a patty, about 1.905 cm thick. Ensure the patties hold their shape.
4. 4In a separate small bowl, combine the 1/2 cup vegan mayonnaise, 1 tbsp chipotle peppers in adobo sauce, and 1 tbsp lime juice. Stir until smooth to create the chipotle aioli.
5. 5Heat a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 4 black bean patties to the hot skillet. Cook for 5-7 minutes per side, until the burgers are heated through and have a slightly browned crust. They should feel firm to the touch.
6. 6While the burgers cook, prepare your toppings: slice the 1 avocado, wash the 4 leaves of lettuce, and slice the 1 tomato. Toast the 4 burger buns if desired.
7. 7Assemble the burgers by placing a cooked patty on the bottom half of each of the 4 burger buns. Top with lettuce, tomato slices, avocado slices, and a generous amount of the prepared chipotle aioli. Place the top half of the bun on each burger.

Substitutions

Related Guides