Have you resolved to eat healthier in the new year? Maybe your resolution is to celebrate Meatless Monday with weekly wonderment. Or, maybe. A burger simply sounds delicious. We’re here to tell you: just because it doesn’t have meat doesn’t make it any less of a burger.
This black bean burger will reign supreme in 2016. Veggie burgers can get a bad wrap. Dry. Bland. Flavorless. No more. Reverse that rhetoric. When you think veggie burger, it’s time to run through way better adjectives: delicious, flavorful, filling. And, yep. Healthy, too. But, that’s an afterthought. Because, seriously, all you’ll be focused on is the subtle spice of diced jalapeño, earthy black beans, creamy avocado, and layers of deliciousness.
By mixing a hefty dose of crushed Way Better Snacks in with your chipotle black bean burger, you’ll be able to capture all of the moisture from veggies. The sprouted tortilla chips are the perfect base to elevate your veggie burger to hereby just be referred to as a burger. No caveat needed.
Don’t skimp on the bun, either. Since our chips are naturally gluten free, it’s easy to keep this meal gluten-free with your favorite GF burger bun. But, if you’re gluten-friendly, splurge at the bakery in your neighborhood. Fresh-baked buns can take any burger to the next level. What are you waiting for? It’s 2016. Celebrate with deliciousness. You don’t have to eat boring to eat well.
Chipotle Black Bean Burgers with Black Bean Tortilla Chips
1 bag Way Better Snacks Black Bean Tortilla Chips
1/2 white onion, chopped
1 bell pepper, seeded and chopped
3 cloves garlic
1 jalapeño (seeds in for more spice, seeded for less spice)
1 15-ounce can black beans, rinsed and drained
1 tsp olive oil
1 tsp ground cumin
1 tsp ground chipotle powder
1 Tbsp fresh lime juice
½ cup chopped fresh cilantro
1 tsp salt
½ tsp pepper
4-6 sandwich rolls
salad greens, for assembling the sandwich
Preheat the oven to 375 F.
In a food processor or blender, grind the chips into a fine dust. You should end up with about one cup. Set the ground chips aside.
Add the onion, bell pepper, garlic, jalapeño, black beans, olive oil, cumin, chipotle powder, lime juice, cilantro, salt, and pepper to the food processor. Pulse until fairly smooth, but so you can still see small individual pieces of the vegetables.
Add the vegetable puree to the ground chips, and stir to combine. The mixture should come together into a cohesive dough — but you may need to let it sit for a few minutes if it seems too wet.
Using your hands, form the dough into 4-6 equally-sized patties about ¾” thick and place them on a parchment-lined baking sheet.
Bake for 25 minutes, then carefully flip the patties, and bake for another 20 minutes.
Serve on toasted sandwich buns with greens, topped with avocado and any other condiments you prefer.
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