Dairy-Free Black Bean Burgers with Chipotle Mayo

Ingredients

• 2 cans Black beans
• 1 cup Cooked quinoa
• 1/2 cup Red onion
• 1/2 cup Bell pepper
• 1 Chipotle pepper in adobo sauce
• 1/2 cup Breadcrumbs (gluten-free)
• 2 tbsp Egg replacer
• 1/4 cup Avocado oil mayonnaise (dairy-free)
• 1 tbsp Lime juice
• 4 Gluten-free burger buns
• Toppings

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

Instructions

1. 1In a large bowl, add the 2 cans of black beans. Mash the beans with a fork or potato masher until they are mostly broken down but still have some whole beans for texture.
2. 2To the mashed black beans, add the 1 cup of cooked quinoa, 1/2 cup of finely chopped red onion, 1/2 cup of finely chopped bell pepper, 1 finely chopped chipotle pepper in adobo sauce, 1/2 cup of gluten-free breadcrumbs, and the 2 tablespoons of egg replacer mixture. Mix everything together thoroughly with your hands or a sturdy spoon until it is well combined.
3. 3Divide the mixture into 4 equal portions and shape each portion into a burger patty, about 1.905 cm thick. Place the formed patties on a plate.
4. 4Heat 2 tablespoons of avocado oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C). Carefully place the 4 patties into the hot skillet. Cook for 5-7 minutes per side, until the patties are nicely browned and heated through. They should feel firm to the touch.
5. 5While the patties are cooking, prepare the chipotle mayo. In a small bowl, combine the 1/4 cup of dairy-free avocado oil mayonnaise with the reserved minced chipotle pepper and 1 tablespoon of lime juice. Stir until smooth.
6. 6Serve the cooked black bean burgers on the 4 gluten-free burger buns. Top each burger with the prepared chipotle mayo and your desired toppings.

Substitutions

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