I was mainly inspired to make these after having a black bean burger the last time I was in Staten Island. 🍔 It was good, but it didn’t live up to the promise of chipotle or plantains in it. So I decided to give a crack at this. These can be used for burgers or as a patty to serve with other grains and veggies. I highly recommend fries and mixing up some avocado and mango salsa to put over top of these (only a mix of half a mango, half an avocado, a handful of cherry tomatoes, juice of half a lime and 1/2 tsp chili lime seasoning; just mix and serve). Styling inspired by @cookingforpeanuts. ❤️
Chipotle Black Bean Burgers
2 tbsp ground flaxseed
4 tbsp water
1 plantain (I recommend ripe if you can for more sweetness)*
5-6 baby Bella mushrooms, roughly chopped
1/4 medium red onion, roughly chopped
1 can black beans, rinsed and drained
1 cup rolled oats
1 tsp chipotle powder
2 tsp sazón
2 tbsp soy sauce
2 tsp garlic chili sauce
4 cloves garlic, roughly chopped
2 tbsp creamy peanut butter
Set oven to 375F. In a medium mixing bowl, combine water and flaxseed and set aside for at least 5 minutes while prepping other ingredients. Peel ripe plantain and place on a lined baking sheet along with mushrooms and onions and bake for at 15 minutes. Remove from oven and set aside for a moment. In a food processor, add oats, beans, garlic and everything from the baking tray. Give it a few pulses to break everything up and continue to pulse until the crumbly mixture can start to hold shape. Dump contents into the mixing bowl with the flax egg and add all remaining ingredients. Start mixing the ingredients together with your hands to help incorporate the spices. To make forming patties easier, clean hands and leave them slightly wet (should help prevent sticking) form 6-8 evenly shaped patties. Place patties on a lined baking tray and place in the oven for 15 minutes, flip and bake for another 8-10 minutes. Remove from oven and serve with salsa.
Can be stored in the fridge or freezer. Make sure to individually separate each patty with parchment paper to prevent sticking together.
I used a ripe (yellow) plantain for this. If you have a green plantain, boil instead.