Black Bean Burger with Chipotle Aioli
I used cauliflower and black beans in this recipe. My husband likes Colby Jack cheese but I found the almond pepper jack cheese that’s perfect for this burger. So I made one for hubby with real cheese and for me, I used the almond cheese. You can use the regular burger bun or the whole grain from Trader Joe’s. There are sesame hamburger buns also that’s perfect for this black bean burger. I also made baked sweet potato fries for a side dish. Hubby said I better not order a veggie burger from Red Robin because I can make it fresh and better tasting than what they have.
The chipotle aioli is a great compliment to this black bean burger, you can add some pickles too if you like and whatever cheese you prefer. If you’re going for lower carb, use portabella mushrooms or just use leafy green lettuce. This black bean burger is very filling and full of satisfying flavors. So – Let’s get cookin’
Recipe:
Ingredients
- 1 head cauliflower, steamed and mashed
- 1 15 oz. canned black beans, rinsed, drained, and mashed
- 1 cup almond meal
- 1 small red bell pepper, small diced
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely minced
- 1/4 cup nutritional yeast
- 1/2 cup celery, small diced
- 1/2 cup carrots, small diced
- 1/2 cup baby Bella mushrooms, small diced
- 3 tablespoons olive oil divided
- 1 teaspoon cumin
- salt and black pepper to taste
Instructions
- Line a baking pan with parchment paper. Preheat the oven to 375 degrees. For the meantime, heat a pan with 2 tablespoons olive oil. Add the onion, stir, cook until tender or translucent. Add the garlic, stir, add carrots, bell pepper, celery, and mushrooms, stir to mix well. Add cumin, salt, and pepper, stir, taste and adjust the seasonings. Simmer until the veggies are tender. Remove from the heat and set aside.
- In a bowl, combine cauliflower, black beans, almond meal, nutritional yeast, sauteed veggies, add more salt if needed. Use your hand to mix until well combined and sticky. Form about nine patties and arrange them on the prepared pan. Brush each one with the remaining oil and bake for 30 minutes or until firm and the sides start browning.
Recipe for the chipotle aioli
Ingredients
- 1 cup cashews, soaked for 4 hours or overnight
- Juice of one lemon
- 1 piece chipotle pepper in adobo sauce, chopped, 1 teaspoon sauce
- 1 tablespoon mustard
- 1 tablespoon maple syrup
- salt to taste
Instructions
- In a food processor, add the cashews, add water to get a smooth consistency, about 1/4 cup. Add lemon juice, and salt, blend until smooth. You might have to keep adding water until it blends smoothly.
- Transfer the cashew cream into a bowl, scraping the sides. Add chipotle pepper with the sauce, mustard, maple syrup, and salt. Fold until well mixed. Adjust the seasonings if needed.
- Toast the whole grain hamburger bun, if adding cheese, place the black bean burger with the cheese on top back in the oven for 30 seconds or until the cheese melted. Assemble your bean burger, spread aioli on the bun, add the bean burger, sliced tomato and leafy green lettuce on top. Add pickles if you want. Save the leftover aioli for next time.
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