27 September 2011

Chipotle Black Bean Burger and guacamole

This was on the menu board for Saturday, but I made it Monday night. I tend to make the menu board and not always follow it because either I want something else, or I don't feel like cooking, or any number of things. When I do follow it, it makes life soo much easier. This is adapted from Student's Go Vegan Cookbook.

1 can black beans, drained and rinsed
1/2 onion, chopped
5 cloves garlic, chopped or to as many to taste
1 small carrot, diced
1 chipotle with adobe sauce, chopped
1 t whole grain mustard
1 t soy sauce
2 t chipotle powder
1 t cumin powder
1/4 cup rolled oats
salt and black pepper

1 avocado
1 ear of fresh corn
lemon juice
black pepper

Preheat a cast iron skillet or medium heat. Add a small amount of oil and cook the onions and garlic until softened. Add the carrots, chipotle powder, and cumin. Stir and cook until browned and soft.

Meanwhile, mash the black beans with a potato masher or fork in a large bowl. Add cooked vegetables, chipotle, mustard, and soy sauce. Stir to combine. Add the rolled oats and mix again until mixed. Taste and adjust seasonings as necessary. Allow to sit for about 10 minutes or longer while buns are toasting or grill pan is heating. It will stick together better if this step is not skipped.

In a hot cast iron pan, add a bit of olive oil and swirl around until the pan bottom is covered. Divide the burger mixture into 3 or 4 patties and add to the hot pan. Cook for about 8 minutes on each side, or until browned. Serve topped with pickles, vegan mayo, and guacamole.

Remove the corn from the ear by running a knife down the length of the ear. Add the corn to a bowl. Remove the peal and pit from the avocado and add the meat to the bowl. Mash with a potato masher until your desired smoothness. Add salt, lemon juice, black pepper and any other spices you desire. Stir in with a spoon.

Hmm, we both really enjoyed these burgers quite a bit. They held together well, and were flavorful. I am excited to make them again.

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