One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids).
For the Spicy Chipotle Mayo:
3 1/2tbsplight mayonnaise(Hellman's)
1tbspcanned chipotle in adobo sauce
For the Black Bean Burgers:
16ozcan black beans(rinsed and drained)
1/2red bell pepper(cut into 2 inch pieces)
1/4 to 1/2tspkosher salt
1/2cupquick oats(use gf oats for gluten free)
4whole wheat 100 calorie buns(Martin's*)
1small hass avocado(sliced thin)
Combine mayonnaise and chipotle, set aside.
Dry the beans well after washing, extra moisture will keep the burgers from sticking.
In a medium bowl, mash beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.
Then stir into mashed beans.
Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
Freeze at least 2 hours before cooking or keep frozen until ready to cook.
Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.