Spicy Pueblo Bean Burger makes a great option for a vegetarian or meatless meal. Melding traditional Mexican flavours into a burger patty allows you to experiment with toppings and flavour combinations. Placing this burger on grilled naan bread, I chose to kick it up by adding a Chipotle Aioli for some extra heat and smokiness, spiralized cucumber pickles for tang and a velvety local goat cheese from Crosswind Farm to mellow the heat. Sometimes you just get it right, this was that time!
Once I settled on my ingredients this recipe came together surprisingly quick, the use of a good food processor cuts down the chopping time. When you have the processing done , turn the mixture into a bowl and add remainder of ingredients, this is where you may need to add a bit more oats to get the patties to a point where they will hold the shape of a burger. They will be soft but should hold together and will not grow or spread when baked.
- 38 ounces(or 2 547 ml cans) Black Beans, rinsed and drained
- 1 cup dice Onion
- 4 Cloves Garlic, minced
- 1 1/2 tablespoons minced Chipotle Peppers in Adobo Sauce
- 1 1/2 cups Rolled Oats, Quick Cooking
- ¼ cups chopped fresh Cilantro
- 2 tablespoon Epicure Pueblo Bean Seasoning
- 2 Eggs
- 1 cup Corn, canned or frozen
- 1/2 cup diced Bell Pepper, red or green
Preheat oven to 400 degrees
- Place beans, onion, garlic, chipotle peppers, oats, cilantro, Pueblo Bean Seasoning in a food processor. Process until combined.
- Turn out into a bowl.Stir in corn and red bell pepper and eggs.
- Divide mixture into indicated number of patties, I used a 1/3 cup measuring cup to scoop out the mixture and form into patties.
- Line a baking sheet with parchment paper and place burgers on baking sheet. Bake at 400 for 35-40 minutes, flipping halfway through.
- Once burgers have cooked, remove from oven and let them set about 10mins before serving.
This is where the fun begins, experiment with you own flavour and topping combinations to make your meal a unique flavour experience!