Name: Southwestern Black Bean Burgers with Chipotle Sauce
Total time: 2 h 15 min
Ingredients: ¼ cup mayonnaise; ¼ cup sour cream; 1 tablespoon lime juice; 1 tablespoon minced canned chipotle chile in adobo sauce; 1 garlic cloves , minced; 2 (15-ounce) cans black beans , rinsed; 2 large eggs; 2 tablespoons all-purpose flour; 4 scallions , minced; 3 tablespoons minced fresh cilantro , plus 1 cup leaves, divided; 2 garlic cloves , minced; 1 teaspoon hot sauce; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon table salt; 1 ounce tortilla chips , crushed coarse (½ cup); 8 teaspoons vegetable oil , divided; 6 hamburger buns , toasted if desired; 2 avocados , halved, pitted, and sliced thin; 1/2 cup Quick Pickled Red Onions (see note)

Southwestern Black Bean Burgers with Chipotle Sauce

By Lawman Johnson

Published on June 8, 2020

Time

1¼ hours, plus 1 hour chilling

Yield

Serves 6

Ingredients

Chipotle Sauce

¼ cup mayonnaise ¼ cup sour cream 1 tablespoon lime juice 1 tablespoon minced canned chipotle chile in adobo sauce 1 garlic cloves, minced

Burgers

2 (15-ounce) cans black beans, rinsed2 large eggs 2 tablespoons all-purpose flour 4 scallions, minced3 tablespoons minced fresh cilantro, plus 1 cup leaves, divided2 garlic cloves, minced1 teaspoon hot sauce 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon table salt 1 ounce tortilla chips, crushed coarse (½ cup)8 teaspoons vegetable oil, divided6 hamburger buns, toasted if desired2 avocados, halved, pitted, and sliced thin

Before You Begin

When forming the patties, it’s important to pack them together firmly. We prefer to use our Quick Pickled Red Onions in this recipe.

Instructions

for the chipotle sauce

Combine all ingredients in small bowl; refrigerate until ready to serve. (Sauce can be refrigerated for up to 4 days.)

for the burgers

Spread beans onto rimmed baking sheet lined with triple layer of paper towels and let drain for 15 minutes. In large bowl, whisk eggs and flour into uniform paste, then stir in scallions, minced cilantro, garlic, hot sauce, cumin, coriander, and salt.

Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Stir processed bean mixture into egg mixture until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.

Divide bean mixture into 6 equal portions. Using lightly moistened hands, tightly pack each portion into ½-inch-thick patty. (Patties can be frozen for up to 1 month. To freeze, transfer patties to parchment paper–lined rimmed baking sheet, cover with plastic wrap, and freeze until firm, about 1 hour. Stack patties, separated by parchment paper; wrap in plastic wrap; and place in zipper-lock freezer bag. Thaw patties completely before cooking.)

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 2 -teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in skillet and cook until well browned and crisp on first side, about 5 minutes. Using 2 spatulas, gently flip patties, add 2 teaspoons oil to skillet, and cook until well browned and crisp on second side, 3 to 5 minutes. Transfer burgers to prepared rack and keep warm in oven. Repeat with remaining 4 teaspoons oil and remaining 3 patties. Spread chipotle sauce over bun bottoms. Serve burgers on buns, topped with -avocados, pickled onions, and remaining 1 cup cilantro leaves.