
Mexican Black Bean Burgers
Makes six burgers
These vegetarian burgers, are moist, filling and bursting with flavour. We’ve even included vegan subs for those who eat more plant based! Bonus; they’re oven baked, cutting out the oil!
Ingredients:
- 1 clove garlic, crushed
- 3 stalks green onion, rough chopped
- 1/2 red pepper, seeded and rough diced
- 1 jalapeno, seeded and rough diced (optional)
- 1/2 red onion, peeled and rough diced
- 1 Roma tomato, halved and squeezed to remove some juice, rough chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 handful cilantro, stems removed and rough chopped (optional)
- Zest of 1 lime
- Juice of 1/2 a lime
- Salt and pepper to taste
- 1 19 oz can of black beans, drained and rinsed
- 1 egg, or 1 tbsp ground flaxseed meal and 2.5 Tbsp water, mixed and rested for 5 minutes
- 1 cup panko breadcrumbs
For assembly:
- 1/4 cup Earth Island Chipotle Vegenaise
- 1/4 cup ketchup
- 1/2 red onion, sliced
- 1 tomato, sliced
- Bib lettuce
- 24 Carrots Bakery Burger Buns
Method:
Preheat oven to 375’F. Line a baking sheet with parchment paper. In the bowl of a food processor, add all veggies, herbs and spices. Pulse until chopped small but not a paste. Add black beans and pulse again, just until broken down, some beans should remain visible. Spoon into a large mixing bowl and fold in egg/breadcrumbs and adjust seasoning. Using lightly damp hands, divide in to 6 equal balls, and flatten slightly, place on parchment sheet. Bake for 15 minutes, flip and bake for another 10-20 minutes until golden and feels “set” when pressed lightly in centre. Assemble and enjoy immediately or refrigerate and reheat as desired up to 5 days.
Recipe created by Chef Dany Duguay