I'm getting ahead of myself. Probably because I'm excited to eat these again (they are just sitting in my freezer!) This is another healthy recipe from Gina's blog that made it on my meal planner this past week. It's always nice to have a meatless night, and these seemed like a good choice.
I made a double batch, to have more on hand. They were a little mushy, so maybe next time I'll add more oats to hold them together.
These are so worth making and having in your freezer.
For the Spicy Chipotle Mayo:
- 3 1/2 tbsp light mayonnaise (Hellman's)
- 1 tbsp canned chipotle in adobo sauce
[note]: I used chilli-lime mayo instead because I didn't have any chipotles
For the Black Bean Burgers [I doubled the recipe for you!]:
- 2 cans black beans, rinsed and drained
- 1 red bell pepper, cut into 2 inch pieces
- 1 cup chopped scallions
- 6 tbsp chopped cilantro
- 6 cloves garlic, peeled
- 2 jumbo egg (or 3 small eggs)
- 2 tbsp cumin
- 1/2 tsp kosher salt
- 2 tsp hot sauce
- 1 cup quick oats (use gf oats for gluten free)
- 4 whole wheat buns
- 1 small hass avocado, sliced thin
Combine mayonnaise and chipotle, set aside.
Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty. [note]: I used a potato masher. It worked well.
Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats). [note]: I filled a 1/4 cup rounded to create the patties. I also was able to make 9 patties from a double batch. And then I cut the paper around the patties, and picked them up by the paper.
Toast your buns, and then serve with mayo and sliced avocados.