Chipotle Black Bean Burgers With Oats
These delicious make ahead chipotle walnut burgers can be stored in the freezer for a quick, easy and healthy lunch!
Ingredients
- 2 15 oz cans black beans, rinsed
- 1/2 cup chopped walnuts
- 1/4 cup rolled oats, processed (In my opinion, it doesn't really matter if they are quick cook, steel cut or instant)
- 1/2 cup bell pepper, minced
- 1 medium onion, minced
- 1 cup cooked brown rice (white will also work)
- 1 tbsp tomato paste
- 1 chipotle in adobo sauce (or more if you love spicy)
- 2 tsp adobo sauce from can
- 1 tbsp dijon mustard
- 3 cloves garlic
- 1 1/2 tsp powdered cumin
- 1 tbsp Worcestershire sauce (if vegan, use vegan coconut aminos)
- 2 eggs (use vegan eggs if vegan)
- 2 tbsp minced parsley
- 1 tbsp coconut oil, plus more for pan searing
Instructions
- Pre-heat oven to 375 degrees F.
- Process 1/4 of a cup of oats in a food processor or blender to make a coarse flour like texture.
- Line a large baking sheet with aluminum foil. Spread the rinsed black beans and chopped walnuts along the sheet so they are flat. Bake in the oven for 6 minutes, mix, then bake another 3 minutes. Remove from oven when done.
- While the beans are drying in the oven, start a medium sized pan over medium-high heat. Once hot, add 1 tbsp of coconut oil (or olive oil). Toss in the minced bell pepper and onion and saute until the onion starts to become translucent, about 6 minutes. (it's okay if they char a little)
- Add the minced/pressed garlic and saute another 60 seconds. Remove from heat.
- In your food processor or blender, toss in the black beans while reserving 3/4 of a cup, cooked brown rice reserving 1/2 a cup, half of the onion pepper mixture, half of the walnuts, half of the parsley and ALL of the following ingredients: rolled oats, tomato paste, chipotle pepper and adobo sauce, dijon, cumin, worcestershire sauce and eggs. Blend until a paste forms, about 60 seconds.
- Empty the mixture into a mixing bowl and toss in all of the reserved ingredients: 3/4 cup beans, 1/2 cup rice, 1/2 onion pepper mixture, 1/2 walnuts and parsley. Mix into the bean paste well to fully combine.
- Now line a large baking sheet with parchment paper. Using your hands, take a handful of bean batter and form a patty about the size of your palm. Place on the baking sheet and continue with the rest of the batter. There should be about 8 patties in the end. Place the baking sheet flat in a freezer for 1 hour.
- You have two options to cook them: pan sear ALL of the patties and freeze the ones you would like to save for later, OR pan sear the ones you want today, and save the rest in the refridgerator to pan sear tomorrow. To pan sear: Heat olive oil or coconut oil in a skillet and sear on each side for about 4 minutes until cooked through. See Tips for freezing instructions.
Notes
Tips:
- Once cooked, these patties can be frozen for up to 3 months! To re-heat, thaw in the fridge overnight or on the counter for a few hours before pan searing. You also have the option to speed up the process by placing the frozen patty in the oven at 350 degrees for 10 minutes prior to pan searing. Enjoy!
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