These Chipotle BBQ Black Bean Veggie Burgers are made completely in the food processor and are perfect to make ahead and freeze so that you always have something wholesome and delicious waiting for you when you don’t know what to make!
I’ve been wanting to create a veggie burger recipe for such a long time! I’m not sure why it’s taken me so long haha
But, it’s here now!
These Chipotle BBQ Black Bean Veggie Burgers are high in protein, have a wonderful spicy-smoky flavorful, and are easy to make! Isn’t that all we can really ask for?
Ingredients in Chipotle BBQ Black Bean Veggie Burgers:
Black & Pinto Beans: I used 1 can each of black bean and pinto bean, but feel free to use 2 cans of the same!
Rice: Either cooked white or brown rice would work!
Chipotle Peppers in Adobo Sauce: This is key to the smoky flavor! You can find these in a can in most grocery stores – usually near the hispanic food.
Veggies: We’ll use onion, tomatoes, bell pepper, green chilis, cilantro, green onion, corn, and spinach!
Spices: To get that spicy-smoky flavor, we’ll use minced garlic, smoked paprika, cumin seeds, salt, and pepper! Simple, but effective 🙂
Flour: I used brown rice flour, but all purpose, whole wheat, buckwheat, or even almond flour could work!
Flax Eggs: This helps to bind everything together, but you can also sub with regular eggs!
How to Make Chipotle BBQ Black Bean Veggie Burgers:
Prepare: Chop your vegetables, rinse your beans, and get the rest of the ingredients out. Prepare 2 flax eggs by mixing together 2 tbsp of flax seeds and 5 tbsp of water.
Blend: To a food processor, add the beans, onion, rice, chipotle peppers, and bell pepper. Blend until well combined. Then add in the spinach, green onion, cilantro, and spices and blend again until everything is combined well.
Finish Mixture: Transfer the mixture to a mixing bowl. Add in your 2 flax eggs, the corn kernels, and the brown rice flour. Mix until well combined. The batter should not stick too much to your hands when you form the patties – if it does, add more flour as needed. Freeze for 15-20 minutes or refrigerate for 1-2 hrs.
Form Patties: Preheat the oven to 400 F and line 1-2 baking sheets with parchment paper. Spoon the mixture into your palm and toss the mixture back and forth between your hands until a round shape starts to form. Put it on the parchment paper and fix the edges so that it is round. I made 8-9 large patties, but you can make more or less for your needs :).
Once all the patties are formed, lightly brush it with some oil.
Bake Patties: Put the patties in the oven to bake. Let them bake for 30 minutes, then carefully flip them and allow them to bake for another 10-15 minutes.
Enjoy!
Why is This Recipe Balanced?
Protein: The brown rice and beans are giving us lots of plant based protein!
Carb: The beans and rice are giving us some carbs, but I like to pair this with either sweet potato, rice, or some bread to make it more filling!
Fat: There isn’t too much fat in these on their own, so I like to pair this with some smashed avocado or hummus!
Storage:
Store in the fridge for 1 week, or in the freezer for 1-2 months!
Chipotle BBQ Black Bean Burgers
Ingredients
- 1 can pinto beans
- 1 can black beans
- 1/2 large red onion roughly chopped
- 2 large tomatoes roughly diced
- 1 cup cooked brown rice
- 5-6 large chipotle adobo peppers from the can
- 1 1/2 tbsp chipotle sauce from the can
- 1/2 red bell pepper
- 1 large handful spinach chopped
- 1/2 tbsp minced garlic
- 1/2 tbsp smoked paprika
- 1/2 tbsp cumin seeds
- 4 small Serrano Peppers roughly chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1/3 cup cilantro roughly chopped
- 1/3 cup green onion roughly chopped
Mix ins
- 2/3 cup Sweet corn
- 2/3 cup + 2 tbsp brown rice flour
- 2 flax eggs
Instructions
- Chop your vegetables, rinse your beans, and get the rest of the ingredients out.
- Prepare 2 flax eggs by mixing together 2 tbsp of flax seeds and 5 tbsp of water.
- To a food processor, add the beans, onion, rice, chipotle peppers, and bell pepper. Blend until well combined.
- Then add in the spinach, green onion, cilantro, and spices and blend again until everything is combined well.
- Transfer the mixture to a mixing bowl. Add in your 2 flax eggs, the corn kernels, and the brown rice flour. Mix until well combined.
- —The batter should not stick too much to your hands when you form the patties - if it does, add more flour as needed. Freeze for 15-20 minutes or refrigerate for 1-2 hrs. —
- Preheat the oven to 400 F and line 1-2 baking sheets with parchment paper. Spoon the mixture into your palm and toss the mixture back and forth between your hands until a round shape starts to form.
- Put it on the parchment paper and fix the edges so that it is round. I made 8-9 large patties, but you can make more or less for your needs :).
- Once all the patties are formed, lightly brush it with some oil.
- Put the patties in the oven to bake. Let them bake for 30 minutes, then carefully flip them and allow them to bake for another 10-15 minutes. **
- Enjoy!!
Notes
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