Chipotle Black Bean Burgers

I cooked two things last night. One was a huge success and the other was a bust. Luckily these chipotle black bean burgers were the bomb and made up for the lack of sweet potato fries on the side.

Don't get me wrong. I still ate the semi-charred fries. I'm attempting them again tonight and hoping to get more postable results. Fingers crossed. 

I've made black bean burgers several times before and have found that this is my favorite recipe for a few reasons. 

1. I'm a sucker for anything "southwestern" specifically chipotle peppers.
2. There is minimal cooking involved. It's more like an assembly process.
3. The condiment possibilities are endless, for example: chipotle aioli mayo, Sriracha ketchup, lime crema. You really can't go wrong here. I won't judge you for using multiple condiments. 
4. The patties actually hold together while cooking. Refrigeration prior to frying is key, but these hold up beautifully regardless.
5. They are quick - only about 30 minutes start to finish.
6. The health factor is high. These have tons of protein, fiber and good fats and are low in unhealthy fats.
7. These can be frozen and reheated later for a quick meal.

Whew. I tried to limit myself, but couldn't stop. These black bean burgers are seriously delicious, and if I haven't sold you by now, I never will. 

Check it out in four simple steps:

Combine ingredients

(I forgot to pre-combine the corn and black beans in the food processor. No bid deal but made for a little more work for me.)

Mash with fork

Form into equal size patties and refrigerate

Cook

In the spirit of slowly easing myself into spring (I swear I didn't buy a coat and a swimsuit last week?), these burgers really hit the nail on the head. Perfectly satisfying while incorporating some veggies and lightening my load (get it?). 

Chipotle Black Bean Burgers

Makes between 2-4 patties depending on desired portion

Ingredients:

1 (14-ounce) can black beans, drained and rinsed

1/2 cup corn kernels (defrosted if frozen)

1 chipotle in adobo (from can; reserve the rest for later)

1/2 tsp adobo liquid

1/4 cup chopped cilantro

1 egg

3/4 cup bread crumbs

1/2 tsp garlic powder

Salt and pepper

1 tsp vegetable oil

2 Tbsp low-fat mayo

1/2 tsp adobo liquid

Ciabatta rolls (can be served on a salad for a lower carb option)

Optional toppings: avocado, red cabbage, arugula, red onion, pepper jack cheese, sprouts, tomato

Directions:

Put the black beans, corn, chipotle, adobo liquid, and cilantro in a food processor. Pulse a few times until partially pureed (be careful not to turn it to mush; alternately, mash together with a fork).

Transfer to a bowl. Add the egg, bread crumbs, and garlic powder, and mix together. Season with salt and pepper. Form into even patties. I made three good sized ones.

Put on a plate or baking sheet and refrigerate for at least 15 minutes (can be made ahead at least a few hours at this point).

Heat the vegetable oil in a skillet over medium heat. Add the black bean burgers and cook until browned on both sides, flipping once, about 8 minutes total.

For the chipotle mayo:

Combine mayo and adobo liquid and stir until well combined.

[Recipe adapted from Katherine Martinelli]