Chipotle Black Bean Burgers

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…

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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.

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Makes 4 big delicious patties! GF & Vegan

Ingredients

  • 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)

Directions: 

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!

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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.

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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!

Buffalo Chickpea Patties

Never has a recipe been more anticipated on SSW than this one. It might be because you’ve seen me making it on Instagram for the past year…. a lot. for the longest time, it’s been my best kept secret! But today, I’m spilling the details!

Here’s how it all started: Hot For Food released the recipe for the Cauliflower Burger and everyone went berserk – me included. I started making it a regular thing, but M wasn’t having it.

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You see, M doesn’t do so well with cruciferous vegetables. I was eager to have him indulge with me, and knew I had to come up with something. I didn’t explore any other bases – I knew chickpeas would be it. I enjoyed using them as a main ingredient in Chickpea Nuggets, so a patty was bound to be an easy transition.

Over time, this recipe became it’s own entity, drawing inspiration from Hot For Food’s (amazing!) recipe, while also becoming it’s own amazing entity.

Fast forward and we now eat these Buffalo Chickpea Patties at least once a week (but more often twice, yes they’re that good!). The best part is it works so well because we can both enjoy them in our own unique ways. Matthew often has his on a gluten free bun (with all the fixin’s) and I enjoy mine on a bed of greens. But truly, it makes an amazing addition to any plate. But you’ll have to find that out for yourself!

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This recipe is gluten free and vegan – makes 4 patties.

Ingredients –

Patties

  • 1 can of chickpeas, drained and rinsed
  • 1 TBSP EVOO
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt

Coating

  • 3/4 cup brown rice flour
  • 1/2 cup + 2 TBSP water
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano

Buffalo Sauce

  • 2/3 cup cayenne hot sauce (Frank’s or generic brand)
  • 1 TBSP vegan butter, melted

Directions –

Preheat the oven to 415 F and line a baking pan with parchment paper. In a food processor or small blender, mix the chickpeas and tbsp of olive oil until almost smooth. Then in a separate small bowl, mix the coating ingredients, pouring the water in slowly to ensure it mixes well. It shouldn’t be too liquidey, but more of a paste, so that the coating holds well to the patty. If it’s too runny, add a bit more flour.

Scoop out the chickpea mixture and create 4 equally sized patties. Drench each patty in the coating mixture and lay on the baking pan. Put in the oven for 20 minutes. Mix ingredients for buffalo sauce, if you haven’t already. After 20 minutes, remove from the oven to coat in buffalo sauce (you can drench or use a spoon to apply) and then flip the patties. Place back in the oven for another 20 minutes.

After 20 minutes, remove the patties from the oven and allow them to cool slightly before serving.

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While these beauties are doing their second half of cooking is the perfect time to prep your plate. That might mean getting the buns ready, or laying your salad base – whichever way you decide, you’ve made the right decision.

These patties are good anywhere, anytime, anyhow.

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I can’t wait to see you guys enjoy this plant-based beauty!

As you guys know, I love seeing your recreations! So don’t forget to tag me in them on Instagram! 

Happy eating babes!