Ben and I have a fun game called every Sunday I ask him what he wants for dinner during the upcoming week, then he responds with one of the following:
“Salmon! With lemon! AND MASHED POTATOES!!” (Enough with the lemon salmon with mashed potatoes! I shriek inside my head.)
A gigantic smile (which means he wants BBQ Chicken Quesadillas.)
“I don’t knoooow. I can’t THINK!” as he puts his head between his hands and squeezes his eyes shut. (Sheesh, it’s as if I’ve asked him to solve America’s debt crisis or something!)
This Sunday, however, was different. On the way home from Ohio yesterday, when he had a 13.5 hour drive to think about it (barf!) Ben had a new response to my weekly challenge:
“Oh really!?” I asked, not quite sure I had heard my meat and potatoes husband right, then wondering if I should check his wrist for a pulse or cheeks for a fever.
“Yes.” he said, firm in his request. “I’m going to eat vegetarian for the next 10 days!”
I’m not quite sure what brought this on, or how long it’s going to last (especially with a giant vat of my Aunt’s famous Italian sausages in the fridge that we brought back with us!) but for now I will happily deliver on his request for something vegetarian for dinner, with Chipotle Black Bean Burgers.
Creamy black beans join smoky chipotle peppers in adobo sauce to create a vegetarian burger that is truly unique and satisfying. The smoky chipotle pepper flavor sets these babies apart from any other bean burger I’ve tried.
Ben’s actually the one who turned me on to the flavor combo. We were at Costco a couple weekends ago, on our tour de sample Saturday, when he spied some Chipotle Morningstar Farms Burgers being demonstrated nearby. Before I could tell him it was a veggie burger, he had popped a piece in his mouth and was raving about it’s flavor. I liked it just as much, so I decided to make this version at home!
Start the Chipotle Black Bean Burgers by assembling zee ingredients:
- Canned black beans
- Red onion
- Canned chipotle peppers in adobo sauce (available in the ethnic foods aisle!)
- Garlic cloves
- Canned corn (or fresh or frozen)
- Chunky salsa
- Panko bread crumbs
- Egg white
Begin by draining then rinsing 1 can black beans, then placing half the can into a food processor.
To the beans add 1/4 small red onion that’s been roughly chopped, and 1 Chipotle Pepper in Adobo Sauce plus 2 teaspoons of the Adobo sauce. CPAS are smoked jalapenos that are wonderfully smoky, and not super spicy. They come in a can and the leftovers can be frozen like tomato paste, or used in dishes like the Chipotle-Mango BBQ Chicken Salad I made a few weeks ago!
Next add 2 garlic cloves, plus 1/2 teaspoon cumin and 1/4 teaspoon salt.
Process the ingredients until they’re fairly smooth, scraping the sides a couple of times if you need to. PS you could totally use a potato masher to smash the beans, and finely mince the onion, chipotle pepper, and garlic if you don’t have a food processor!
Scoop the bean mixture into a big bowl, then add the other half of the can of beans on top.
Next add 3/4 cup corn kernels, 1/4 cup chunky salsa,
3/4 cups panko bread crumbs, and 1 egg white. (I used a whole egg in the first batch and liked just the egg white better in the second!)
Shape the black bean mixture, which will be wet, don’t be scared, into 4 patties while you heat a large skillet over medium heat.
Spray the skillet generously with non-stick spray, then slap the patties on and let them cook for 5-6 minutes a side, or until they’re firm on the inside, and golden brown on the outside.
Resist the urge to flip or remove the patties at the first sight of browning. They need a good 5-6 minutes on each side to not only cook the egg, but also to make sure the patties don’t fall apart.
While the patties are doin’ their thang, smash up 1 avocado, garlic powder, salt & pepper in a small bowl with a potato masher.
Place the cooked burgers on a toasted bun (I used a Thin Bun,) then slather with mashed avocado and salsa, if you please!
Chipotle Black Bean Burgers
Adapted from BHG.com
1-15oz can black beans, drained & rinsed
1/4 small red onion, roughly chopped
1 canned chipotle pepper in adobo sauce, plus 2-3 teaspoons adobo sauce
2 garlic cloves
1/2 teaspoon cumin
1/4 teaspoon salt
3/4 cup corn kernels (canned, fresh, or thawed)
1/4 cup bottled chunky salsa, plus more for topping the burgers
3/4 cup panko bread crumbs
1 egg white
salt & pepper
4 buns, toasted
- Combine half the black beans in a food processor with the red onion, chipotle pepper in adobo sauce plus extra sauce, garlic, cumin and salt. Pulse until nearly smooth, scraping the sides if needed. (Alternatively you could mash the black beans with a potato masher and mince the onion, chipotle pepper, and garlic.) Remove mixture to a bowl then add remaining black beans, corn, salsa, panko bread crumbs, and egg white, then mix well with a spatula. Mixture will be wet.
- Heat a large flat-top skillet over medium heat then generously spray with non-stick spray. Shape the bean mixture into four patties then cook the patties for 5-6 minutes a side, or until firm and golden brown.
- Meanwhile, mash the avocado with garlic powder, salt & pepper in a small bowl. Place the cooked burgers on toasted buns, then top with the mashed avocado and extra salsa, if desired.
These veggie burgers are creamy and satisfying with so much smoky flavor.
Not to mention they’re incredibly inexpensive (beans are much cheaper than ground beef!) and the nutritionals are fantastic. Each patty clocks in at 215 calories, 5g fat, 8g fiber, and 11g of protein!
Day 1 of vegetarian suppers was a smashing success. I’ll let you know how the next 8 days go…
How similar (or not!) are you and your mate’s appetites?
Ben’s always willing to try anything I cook, but prefers a standard meat & potatoes meal over tofu, for instance!