Happy Labor Day! To honor all of the hard-working men and women out there, I thought I would share my simple and scrumptious recipe for chipotle black bean and mushroom burgers. These burgers are easy to make, chock-full of nutrients, and something the whole family can enjoy. I like to make some extra to freeze for school/work lunches. It’s one less thing to worry about during the week so you can stay focused on everything else that’s important to you! Buen provecho!
Chipotle Black Bean and Mushroom Burgers
Recipe Type: The Main Event
Author:
Cook time:
Total time:
Serves: 4 patties
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 small yellow onion, chopped
- 1/4 cup red or yellow bell pepper, chopped (about 1/2 bell pepper)
- ~6 ounces baby portabella mushrooms (any variety is fine), sliced
- 2 cloves garlic, minced
- 2 teaspoon balsamic vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- 2 chipotles in adobo (canned), chopped
- 1 can black beans, rinsed and drained
- 2 pieces whole wheat or sprouted grain bread
Instructions
- Heat oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, garlic, balsamic, salt and pepper, chili powder and chopped chipotles. Saute 7-8 minutes until mushrooms have reduced. Add black beans and stir about 1 more minute. Remove from heat.
- Pulse bread in food processor until you have crumbs. Add in veggie mixture and pulse to combine. Be careful not to overpulse so the mixture isn’t too soft. Let cool about 5-10 minutes.
- Form patties and refrigerate anywhere from 30 minutes to overnight.
- When ready to cook, coat the burgers in some more bread crumbs. Cook with a little oil in a skillet, about 4-5 minutes on each side, being careful when flipping as they are much softer than regular burgers!