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On The El Cielo Table - Black Bean Burgers

3/17/2011

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​Black Bean Burgers

  • 3 (15-ounce) cans black beans, drained
  • 2 1/2 cups uncooked quick-cooking oats
  • 1 medium-size sweet onion, diced
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 1/2 cup egg substitute or 2 eggs
  • 1 cup ketchup
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon pepper
  • 2 to 3 tablespoons vegetable oil
  • 12 hamburger buns
  • Toppings: lettuce leaves, tomato slices
Mash beans coarsely with a potato masher in a large bowl. Stir in oats and next 6 ingredients.
Cover and chill 1 hour. Shape mixture into 12 patties.
Heat 2 tablespoons oil in a large skillet over medium heat (careful, if the heat is too high, the burgers will be burnt on the outside and mushy on the inside). Cook patties in batches 6 minutes on each side, adding additional oil as needed. Serve on hamburger buns with desired toppings.
 
Makes 12 servings.
Note: Uncooked patties may be frozen. Thaw in refrigerator, and cook as directed. Freeze cooked patties up to 1 month. To reheat, bake in a shallow pan at 350°F (175°C) for 25 to 30 minutes.
 
Chipotle Mayonnaise

  • 1 cup mayonnaise
  • 2 teaspoons minced canned chipotles in adobo sauce (adjust to amount of heat wanted)
  • 1 tablespoon adobo sauce from can
  • 1 tablespoon fresh lime juice
  • Handful of cilantro
  • season with a little salt

Mix all the above ingredients in a blender.
Prep Time: 15 minutes
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