Spicy Black Bean Burgers with Avocado Crema

Ingredients

• 2 cans Black beans, canned, rinsed and drained
• 1 cup Cooked quinoa
• 1/2 Red onion, finely chopped
• 2 Chipotle peppers in adobo sauce, minced
• 1 tsp Cumin
• 1 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1 tbsp Vegan Worcestershire sauce
• 1/2 cup Cornmeal
• 2 Avocado
• 2 tbsp Lime juice
• 1/4 cup Cilantro, chopped
• 1/4 cup Dairy-free sour cream or plain vegan yogurt
• 4 Burger buns
• Toppings of your choice (lettuce, tomato, onion)

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

Instructions

1. 1In a large bowl, add 1 can (about 425 g) of black beans. Mash these beans with a fork until mostly broken down. Add the second can of black beans (about 425 g), 1 cup of cooked quinoa, 1/2 red onion (finely chopped), 2 chipotle peppers in adobo sauce (minced), 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1 tbsp vegan Worcestershire sauce, and 1/2 cup cornmeal. Mix everything together thoroughly until well combined.
2. 2Divide the black bean mixture into four equal portions. Shape each portion into a burger patty, about 1.905 cm thick.
3. 3Heat a large skillet over medium heat (about 176.7°C or 175°C). Carefully place the four patties into the hot skillet. Cook for 5 to 7 minutes on each side, until the patties are heated through and have a slightly browned exterior.
4. 4While the burgers are cooking, prepare the avocado crema. Place 2 avocados (pitted and scooped out), 2 tbsp lime juice, 1/4 cup cilantro (chopped), and 1/4 cup dairy-free sour cream or plain vegan yogurt into a blender or food processor. Blend until the mixture is completely smooth and creamy.
5. 5Serve the cooked black bean burgers on 4 burger buns. Top with your favorite toppings and add a generous dollop of the prepared avocado crema.

Substitutions

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