Gina Homolka’s Spicy Black Bean Burger with Chipotle Mayo
- Strainer or Colander
- Potato Masher
- Blender or Food Processor
- 1 can Reduced Sodium Black Beans
- 1/2 Red bell pepper (chopped)
- 1/2 cup Chopped scallions
- 3 tbsp Cilantro, finely chopped
- 3 cloves Garlic
- 1/2 cup Quick Cooking Oats
- 1 Egg
- 1 tsp Cayenne pepper hot sauce (I use Valentina)
- 1 tbsp Cumin
- 1/4 tsp Salt
- Cooking spray or olive oil
- 4 rolls Whole Wheat potato rolls (I use onion rolls)
- 1 medium Hass Avocado, thinly sliced
- Combine mayonnaise and chopped chipotle chile in a bowl and mix. I use Sriracha.
Black Bean Burgers
- Rinse out beans in a strainer or colander. Once they're dry, mash with a fork or potato smasher until it forms a past in a large bowl.
- In the blender or food processor, add the chopped bell pepper, scallions, garlic, and cilantro until well blended.
- Then add the egg, oats, hot sauce, salt, and cumin to the mix. Pulse until the ingredients form a red mixture.
- Fold the red bell pepper mixture into the bowl of mashed beans.
- With slightly oiled or wet hands, form four patties. Sometimes I have enough to make five. Place these on a baking sheet. You can use parchment paper or wax paper to line the sheet.
- If your mixture is too runny, add extra oats until you get a thicker consistency.
- Let freeze for two hours minimum or your patties will break apart on the stove.
- I use a griddle (you can use a fry pan) to heat my patties on both sides. It usually takes between 7-10 minutes each. Also, toast the buns for about 5 minutes.
- Add a layer of the Chipotle Mayo (or Sriracha Mayo) to the buns before lining them with thin slices of avocado. I add lettuce too before placing the patty on the buns.
- If you're bringing your burger to work, store the lettuce separately. Warming lettuce up in the microwave with the burger will turn it soggy.