Spicy Black Bean Burgers with Chipotle Mayo

Fiance Man and I have lately agreed we want to cut down on the amount of meat we eat.  We made ground-beef enchiladas the other night (recipe probably forthcoming!) and realized that the beef really added nothing special, nothing more enjoyable, to the taste or texture of them.  Likewise, the shredded chicken in my much-loved chilaquiles adds not much apart from some protein.  So we can find our protein elsewhere when the meat is just an addition.

Now, I won't be giving up the local roasted chicken drumsticks any time soon, the kind they serve with jollof rice or stew.  I love those.  But they're the focus of the meal.  And Mom's Famous Amazing Perfect Chicken is not going anywhere, either.  Again, focus of the meal.  However, we don't need meat every day - not by a long shot. So we are going to cut it out.

These burgers are a wonderful way to go meatless for a meal. They're surprisingly filling -- fiance man noted that he felt more full two hours after dinner was over than he had just when he finished eating. The patties are full of fiber and flavor, and quite easy, to boot.

That said, they can be fidgety on the grill. And the worst part is, after you've just spent the time smelling all the delicious ingredients blend together, knowing they will be inaccessible for the next 2 hours. The recipe's originator says they simply don't work if not frozen and I believe it.

Next time I'm making a double batch and keeping the other half of 'em in the freezer for another day. They were a grand success.

Spicy Black Bean Burgers with Chipotle Mayo

adapted from skinnytaste

serves 4
prep time: 30 min + 2 hours freezing
cook time: 20 min

ingredients:

for the chipotle mayo:

3 tbsp mayonnaise
1 tbsp adobo sauce from a can of chipotles (or -- say it all together now -- chipotle Tabasco!)

for the burgers:
16 oz can black beans, rinsed and drained
1/2 bell pepper (red one if you got 'em), cut into 2-inch pieces
1/2 cup chopped scallions (a.k.a. green onions, a.k.a. spring onions)
3 tbsp roughly chopped cilantro
3 cloves garlic, peeled
1 egg
1 tbsp cumin
1/4 to 1/2 tsp kosher salt
1 1/2 tsp hot sauce (or -- say it all together now -- chipotle Tabasco!!)
1/2 cup quick oats, plus more as needed

2 tbsp panko breadcrumbs (as needed)

4 burger buns, toasted
1 small avocado, sliced thin

directions:

Drain the black beans and wash off the gooey canning liquid.  Spread them on a paper towel to dry.  Change the towels as they soak through; wet beans will make sloppy burgers.

When the beans are quite dry, transfer to a bowl and mash with a fork.  (Don't bother with the potato masher.  A fork is easier.  I learned.)  Mash into a thick paste.

In a food processor, chop the bell pepper, scallions, cilantro, and garlic.  Then add the oats, then the eggs, spices and hot sauce.  When the mix is well blended, stir into the mashed beans.  Best done with a sparkly green spatula.  This is my personal favorite kitchen tool.

With slightly oiled hands, divide the mixture and form into four patties.  If it's too wet, add oats or panko, 1 tbsp at a time, or chill for 30 minutes before forming patties.

Place the patties on a flat surface covered with waxed paper, and freeze at least 2 hours before cooking.

While you have a free minute, make the chipotle mayo: Measure the mayonnaise into a bowl and stir in the adobo sauce. Set aside in the fridge until the burgers are cooked.

When it's cooking time, cook on a skillet or grill, 10 minutes on each side or until nicely browned.  Toast the buns for 2 minutes at the end of grilling time.

Place patties on toasted buns. Spread the patty with chipotle mayo and top with avocados.