If you think you don’t like black bean burgers, then consider this a challenge. These are so much better than any veggie burger has business being. Forget the dried out hockey pucks you’ve had before, the strangely spiced, frozen, sad excuses for burgers. These are everything you’d want any burger to be: flavorful, moist, cohesive, filling. What makes them Southwestern? Black beans, corn, chipotles in adobo, and cilantro of course! Sounds pretty Southwestern to me. Served with slices of avocado and smoky-spicy chipotle sweet potato fries, I was seriously in heaven.
I was inspired to make these as part of this month’s Daring Cooks challenge. The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties! Although the recipes they offered sounded wonderful, as soon as I read through the challenge I knew I’d be making black bean burgers. I’ve had them on my mind for some time now and this was just the kick in the butt I needed to make them.
A bit of quick research proved that black bean burgers are incredibly easy to make. There are a million recipes out there, most of which say the same basic thing: mash black beans with herbs and spices (sometimes some chopped veggies) and mix with egg and bread crumbs. Chill, then fry. Easy! So I set about making my own variation. I’ve been eager to put my can of chili chipotles in adobo to good use and this seemed like a great place to start. I added 1 chili plus 1/2 teaspoon of the adobo liquid to the mix along with corn kernels, plenty of chopped cilantro, and garlic powder (I’ve recently discovered really fresh garlic powder from the spice store and it’s wonderful stuff, but any will do). The sweet potato fries are just as easy to make. I simply cut sweet potatoes into thick matchsticks, tossed them with oil, salt, and chipotle powder, and baked them. Seriously, this was a delicious meal, and easy to forget that it was vegetarian!
- 1 (14-ounce) can black beans, drained and rinsed (1 cup)
- ½ cup corn kernels (defrosted if frozen)
- 1 chipotle in adobo (from can; reserve the rest for later)
- ½ teaspoon adobo liquid
- ¼ cup chopped cilantro
- 1 egg
- 1 cup bread crumbs
- ½ teaspoon garlic powder
- Salt and pepper
- 1 teaspoon vegetable oil
- 1½ - 2 pounds sweet potatoes (about 3), peeled and cut into thick matchsticks
- ¼ cup olive oil
- 1 teaspoon chipotle powder
- Put the black beans, corn, chipotle, adobo liquid, and cilantro in a food processor. Pulse a few times until partially pureed (be careful not to turn it to mush; alternately, mash together with a fork).
- Transfer to a bowl. Add the egg, bread crumbs, and garlic powder, and mix together. Season with salt and pepper.
- Form into two large or four smaller even patties.
- Put on a plate or baking sheet and refrigerate for at least 15 minutes (can be made ahead at least a few hours at this point).
- Heat the vegetable oil in a skillet over medium heat.
- Add the black bean burgers and cook until browned on both sides, flipping once, about 8 minutes total.
- Preheat the oven to 400F.
- Toss the sweet potato slices with the olive oil, chipotle powder, and salt.
- Lay on a baking sheet and bake for 30 to 45 minutes, until tender and starting to get crispy. Shake halfway through.
- Remove from the oven and serve immediately.