Order Up: The Baddest BBB Around

Black Bean Burgers: the delicacy regarded with the same odium among children as that which teenage Charlotteans regarded Miley with after she canceled. The notoriety of this dish is so pervasive that the innocuous option of having the vegetarian alternative for dinner prompted my eleven-year-old brother to offer to make himself a sandwich, an extraordinary event in itself. But today, right now, I am putting an end to the infamy of the black bean burger once and for all. I am convinced this recipe will join together the strictest vegetarians and most passionate meat-lovers alike in praise of its foodgasmic glory. Even Cal, my younger brother who is on a strict hot-dog-mac-n-cheese diet, had trouble finding anything wrong with it… so much so that he went back for thirds. Now, for the recipe…

Mexican Fiesta Black Bean Burgers

Total Cook Time: 45 min

Ingredients for 4 burgers
  • 1 (15 oz) can of black beans, drained and rinsed
  • 3 tbs. minced white onion
  • 3 cloves garlic, minced
  • 1/4 cup smoked chopped almonds
  • 1/2 cup frozen corn, thawed
  • 1/3 cup chopped cilantro
  • 4 tbs. jarred chipotle spread, divided
  • 1 egg
  • 4 slices of pepper jack cheese
  • 4 hamburger buns, split and lightly toasted
  • sliced avocado 
  • sea salt, to taste
  • Preheat oven to 425
  • In a large bowl, mash black beans with a fork.
  •  Add onions, garlic, almonds, corn, cilantro, 2 Tbs.   chipotle spread, egg and small pinch of coarse salt. Mix together.
  • Create four equal patties of the mixture using your hands. Place patties on oiled baking sheet.
  •  Bake burgers for ten minutes, flip, add cheese, and then bake for 8 – 10 more minutes.
  • Apply chipotle spread on the bottom of each toasted bun. Serve avocado slice and lime wedges.
  • Sit back, relax, and savor this summertime supper. #orderup

If your mother buys you slider buns instead of regular hamburger buns as mine did, do not fret. The patty to bun ratio is okay in the end.

Recipe modified from bevcooks.com