I made it my mission this summer to find a great go-to veggie burger recipe. I tried a few options – sweet potato based, cauliflower and quinoa. But it wasn’t until I stumble across a recipe on Pinterest for California Burgers at Catching Seeds blog that I felt I was on the right track!
I was reminded of standby burger we used to enjoy simply and deliciously topped with mango avocado salsa and chipotle mayo. I immediately salivated!
My version of these black bean burgers is the perfect vessel for salsa and mayo topping!
The burgers don’t try to mimic meat per se, but they do provide a nice texture and earthy base for burger toppings and, for meateaters, they don’t have a particularly veggie taste or look.
The key to these black bean burgers is the texture accomplished by not over blending the onions and black beans as well as the use of oatmeal and carrots as filler and ground flax as a binder along with a bit of honey. Yes, I’m aware this sounds like a strange combo, but I promise it works.
The mango and avocado salsa is great on its own too, or alongside a bowl of grains for a tasty lunch – so I always make lots. I also usually make more of the chipotle mayo than I need and store in a mason jar in the fridge to spice up sandwiches and wraps for a week or two after.
These burgers great for a summer party – they are baked rather than grilled, so they can be made ahead and slipped into the oven an hour before dinner leaving you to enjoy your fists instead of sweating it out by the BBQ.
Ingredients (makes 8):
For the burgers:
2 CANS BLACK BEANS – drained and rinsed
2 ONIONS – roughly chopped
2 CLOVES GARLIC – roughly chopped
JUICE OF 2 LIMES
1 CUP GRATED CARROTS
2 CUPS QUICK OATS
1 1/2 TBSP HONEY
1/2 CUP GROUND FLAX SEED
1/4 CUP WATER
SALT – to taste
4 TBSP OIL
For the Salsa:
1/2 CUP RED ONION – finely chopped
JUICE OF 2 LIMES
2 MANGOES – cut to a small dice
2 AVOCADOS – cut to a small dice
1/4 CUP CILANTRO – roughly chopped (I simple use scissors to cut directly into the bowl)
For the Chipotle Mayo:
2 CHIPOTLE PEPPERS IN ADOBO SAUCE
1/2 TSP GRANULATED GARLIC
1 CUP MAYONNAISE
Make the burgers:
Preheat oven to 450⁰.
In a small bowl mix ground flax and water, set aside.
In a food processor, pulse the onions, beans, garlic and lime juice until well combined but leaving a little texture (my food processor is quite small, so I have to do this in two batches).
Add the bean mixture, flax and all remaining ingredients to a large bowl and mix well by hand until combined.
Oil two baking sheets really well (make sure there’s a visible coating of oil).
Form patties by hand (roughly 2/3 cup each) and place on baking sheets.
Bake at 450⁰ for 15 min, then flip and continue baking at 350⁰for another 40 min.
While the burgers are baking, make the salsa and mayo:
In a medium sized bowl add the onions and lime juice and leave to pickle and sweeten while you make the mayo.
In a food processor, pulse the chipotles until a paste. Add the granulated garlic and mayonnaise and pulse gently until just combined (if you blend too much the mayo will become liquidy).
Back to the salsa – add the remaining ingredients to the bowl with the onions and toss well.
Serve the burgers on your favourite buns (if you’ve got time, make your own using my Soft Buns recipe). Too with a good sized spoonful of salsa and a dollop of the chipotle mayo.