Lisa modified a recipe from Southern Living and created hands-down the best homemade bean burgers we’ve tasted. Accompanying the burgers were roasted portobello mushrooms, corn salsa, and an adobo mayonnaise.
I’m in love!
They’re pretty damned good…
I mean I’m in love with you cooking these awesome dishes!
Don’t get too used to it, I feel like I’ve been cooking for hours.
Well worth it — and there’s a bunch of leftovers, so next time it’ll only take a few minutes to heat up. It all evens out. Anyway, substituting chipotle peppers for the jalapeno in the recipe was such a good call. That smoky flavor of the burger was perfect with that adobo mayo.
Well it *is* chipotle week… we had a lot to go through. Don’t feel like you have to eat all the accompaniments, I just love roasted mushrooms so I went ahead and made them.
Are you kidding? I’m all about condiments. I’m having it all.
Chipotle Bean Burgers
1 small onion, chopped
1 carrot, grated
2 garlic cloves, minced
1 chipotle pepper in adobo, seeded and minced
2 teaspoons olive oil
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup salsa
2 tablespoons self-rising cornmeal mix
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Sauté first 4 ingredients in hot olive oil in a large nonstick skillet over medium-high heat 8 minutes or until onion is tender.
Mash black beans and pinto beans in a large bowl; stir in onion mixture, salsa, and next 4 ingredients. Cover and chill 30 minutes.
Shape mixture into 8 patties. Place on an aluminum foil-lined baking sheet coated with cooking spray. Coat patties evenly with cooking spray. Chill 30 minutes.
Bake at 400° for 15 minutes or until browned and thoroughly heated.
Serve on a bun with whatever condiments suit your fancy. You can make adobo mayo by adding one teaspoon of adobo sauce to some light mayonnaise.
Since we loved, loved, loved these burgers, let’s submit this to the Legume Love Affair Event!