Black Bean Chipotle Burgers
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
8 Patties
- Serves:
- 8
ingredients
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (14 ounce) can whole kernel corn, drained
- 2 cups Fritos corn chips, finely crushed (about 1 cup crushed)
- 1 cup cooked brown rice
- 1⁄2 cup finely chopped red onion
- 1⁄2 cup bottled chunky salsa
- 2 -3 teaspoons finely chopped canned chipotle chiles in adobo
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 8 tostadas, heated according to package directions (optional)
- bottled chunky salsa (optional)
- finely shredded green cabbage (optional)
- fresh cilantro leaves (optional)
- crumbled queso fresco (optional)
- avocado, slices (optional)
directions
- In a large bowl mash half the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/2 cup salsa, the chipotle peppers, cumin, and garlic.
- Shape mixture into eight 4-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill at least 1 hour before grilling.
- Brush both sides of patties with olive oil; place patties on a grill pan. For a charcoal grill, place grill pan on the grill rack directly over medium coals for 8 to 10 minutes or until browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add patties on grill pan to grill rack, cover and grill as above.).
- Serve burgers on tostada shells. Top with additional salsa, cabbage, cilantro, cheese, and avocado. Makes 8 servings.
- Tip: Patties can be prepared as above through step 2 and frozen for 3 to 4 hours until firm. Place patties in an airtight freezer container and freeze up to 1 month. To serve, brush frozen patties with oil and grill as above for 8 to 10 minutes or until browned, turning once.
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