This post has been shared on Gluten Free Wednesdays please check it out!
The men in my family are big eaters and it is a constant challenge to feed them well and keep our food budget under control. While they enjoy meat I try to keep it to a minimum for both health and budget reasons. Thankfully we all love veggie burgers which are a really satisfying plant-based and budget-friendly meal. I have been playing around with a black bean version and really like this one. The smokey hot flavor of Chipotle peppers is so good. I recently found a ground Chipotle powder which a lot more convenient than the little cans of Chipotle peppers in sauce. A little bit goes a very long way - these are really spicy so adjust the amount of Chipotle powder if you don't like things too hot.
I made these a little larger to fit our favorite sandwich bread. Sometimes it's nicer to have a veggie burger on toast rather than buns. If you have a Whole Foods nearby look for this loaf. It's from their Whole Foods Gluten Free Bake House but it's right on the shelves with the rest of the fresh bread. (This isn't Feingold approved - I am waiting to submit it for approval until I get an all clear on the PIC site.) Anyway, it's big and soft and wonderful.
Like my other veggie burgers they are vegan and tofu-free and therefore a little soft and crumbly. The parchment paper makes baking and flipping easier.
Chipotle & Lime Black Bean Burgers:
Preheat oven to 400 degrees
Line baking sheet with parchment paper and lightly oil with olive oil
Roughly puree together:
2 cans (15 ounces each) Black Beans, drained
1 cup chopped Onion
1/2 cup Cilantro, chopped
2 Tblespoons Flax Meal
1 Tablespoon Olive Oil
1 teaspoon Lime Juice
1/2 teaspoon Chipotle Powder
dash Garlic Powder
½ teaspoon Salt
½ teaspoon Pepper
You can use either an immersion (stick) blender or food processor. I like to keep a few beans whole for texture. Shape into eight burgers/patties on the parchment lined baking sheet. They will be quite soft and you may want to wet your hands while shaping. Bake at 400 for 20 minutes. Remove from oven and carefully flip and bake 20 minutes or longer until browned.
I love the hot Mexican flavors with cooling guacamole. All the guys gobbled them up. Marc says these are by far his favorite of the veggie burgers I make. =D