The smell of fresh grass, and lunch getting set out on a picnic table. The beautiful blazing sun, babes in bikinis, and BURGERS. That’s what summer is all about!
Especially the burger part. Why? Because summer calls for summer fun, and that means convincing your friends to ditch their responsibilities for an afternoon to indulge in a backyard picnic, with you.
Burgers bring people together. They are crowd pleasers! And although this one is anything but typical, it’s still going to be a guaranteed hit – as long as you and your friends don’t mind a little spice…
Actually the truth is, way before spring even had the chance to hit, we’ve been indulging in store-bought chipotle black bean burgers. They’re easy of course, and they’re pretty good – but they aren’t cheap.
Matthew turned to me one day and said “I think you should make these but better”. I nodded “it would save us a few bucks too…” and that was it – I knew this recipe needed to be made , for us .
But it’s so good, I couldn’t not share it with you.
- 1 can black beans, drained and rinsed
- 3/4 cup cooked white rice
- 1/4 cup brown rice flour
- 2 TBSP ketchup
- 1 TBSP EVOO
- 3 cloves garlic
- 1/2 tsp chilli powder
- 1 tsp chipotle powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 – 1 Jalapeño, depending on spice preference (optional)
- *plus extra EVOO for drizzling patties (about 1.5 TBSP)
Preheat the oven to 400. Pre-grease a baking sheet. (I also use parchment paper, and grease on top – that way it doesn’t stick but still crisps up!)
In a food processor, combine all ingredients until smooth. Make sure your garlic is blended well, and no giant chunks remain!
The mixture will feel a little sticky, thats okay! You’ll want to divide the mixture into 4 equal size patties. Mine were a bit bigger around than the palm of my hand, and about 3/4 an inch thick.
Once the oven is good and got, place each patty on the baking sheet, and cook for 20 minutes. At the 20 minute mark, take your patties out and drizzle with olive oil. Then flip and bake for another 20 minutes.
This last step might seem like a bit much, but it adds the perfect amount of crispy texture to the outside of the burger… it’s heavenly!
After those last 20 minutes, they should be done. These burgers hold together well and won’t crumble, and should have a strong, crisp outer layer – kind of like a charbroiled burger would.
Last step: Add it to your bun with all your fixings!
These Chipotle Black Bean Burgers turn out so hearty and full of flavour – you really need to taste them for yourself! Plus, they are cost effective, and also are a great excuse to use your leftover rice!
I dressed mine up with mayo, lettuce, tomato, purple onion, and avocado. The smooth, cool avocado is such a winner with this burger, I definitely recommend it. The rest is all up to your preference.
Also goes great with: pickles, homemade fries, hassleback potatoes, fresh vegetables and dip – all the regular suspects of an easygoing summer meal.
Backyard picnic or not, I can’t wait for you to enjoy these.
Don’t forget to tag me in your drool-worthy recreations on Instagram! I can’t wait to see how you do up your Chipotle Black Bean Burgers!