Thursday, March 4, 2010

Black Bean Cheeseburger with Chipotle Mayo

Last week Husband and I tried a recipe for black bean burgers. It was pretty good. The chipotle mayo was a nice touch. I'd love to find a way to cook the patties all the way through like happens with regular hamburgers. Every black bean burger I've tried stayed too moist in the center for my liking. Anyone know if that is just way things go, or know a technique to get firmer patty?

Black Bean Cheeseburgers with Chipotle Mayo
(from What Can I Pass You)

Black Bean Cheeseburger
1 shallot, minced
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained
1 teaspoon minced chipotle en adobo
1 egg
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls
4 slices mozzarella cheese/pepper jack
Lettuce, tomato, avocado for topping (optional)
Chipotle Mayo (recipe follows)

Using a potato masher, mash all ingredients together until well combined. Divide into four patties.

Place on a hot oiled grill for about 6 minutes each side until heated through. Alternatively, heat 1 tablespoon oil in a fry pan and fry 6 minutes per side. Place cheese slices on patties mid-way through cooking process.

Place each patty in a bun and top with chipotle mayo.

Chipotle Mayo

½ cup mayonnaise
juice of ½ a lemon
2 teaspoons minced chipotle peppers en adobo
Salt and pepper

Mix all ingredients thoroughly. Place in refrigerator until ready to use.


Flying Princess said...

Try baking it at a low temperature and maybe it'll dry out more in the middle.

Heather!! said...

george forman (sp??) grill?!!

Amie said...

I made these a few months ago and I used it on a GF grill and they turned out too dry! Maybe some temp in the middle is best...?