Red Bean-Chipotle Burgers
Well, I think I owe you all a recipe! The last two posts have been mostly about photos, and yesterday I even put you to work picking out my best photo from December. Thanks to all of you for your input, by the way. The Kiwano Sorbet seems to be the overwhelming favorite--which is good to know since I had been leaning toward one of the other two. I really appreciate your taking the time to offer your feedback. Keep it coming!
A few days ago, my family was in the mood for a good old burgers-and-"fries" meal. Now, you know I try to eat as little processed food as possible, so rather than reach for a frozen Boca or Garden burger, I opted to make a bean-based burger from scratch. And though these are not as fast as a microwaved burger from a box would be (what is?), they're really easy to mix together in the food processor and they cook in about 25 minutes. While they're in the oven, you'll have time to assemble your condiments and slice and chop any vegetables you want on your burger. Spinach, red cabbage, and tomato, anyone?
Red Bean Chipotle Burgers
These bean and grain-based burgers may not taste like meat, but they're a delicious meal in their own right. Use as much or as little chipotle peppers as you like; the flavor can be a subtle smokiness or a raging inferno!
1 small onion, peeled and cut into quarters
1 clove garlic
1 16-ounce can light-red kidney beans, drained and rinsed
1/2 cup oatmeal, uncooked
1/2 cup cooked brown rice
1-3 teaspoons chopped chipotles (from canned chipotles), to taste
1 tablespoon tomato paste
1/2 teaspoon salt (optional for salt-free diets)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 cup flour (I used white whole wheat but you may use gluten-free flour)
Preheat oven to 425 F.
Put the onion and garlic into a food processor and pulse to chop coarsely. Add the beans and process until coarsely chopped. Add the remaining ingredients and process until well blended--just slightly more chunky than refried beans.
Spray a non-stick cookie sheet or silicone baking mat lightly with canola oil. Use a spoon to scoop the burger mixture onto the baking sheet, smoothing it into six patties. (It is easiest to do this by making six "piles" of beans and using the spoon to smooth the top and round the edges of the patties.) Bake for about 15 minutes. When the bottoms are lightly browned and beginning to get crisp, turn the burgers and cook for 10-15 more minutes, until the other side is brown. Do not overcook or they will be tough!
Serve immediately with accompaniments as desired. These keep well in the fridge and can be reheated for a quick lunch.
Makes 6 burgers. Each contains 124 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 24g Carbohydrate; trace Cholesterol; 465mg Sodium (288mg without salt); 4g Fiber.
A few days ago, my family was in the mood for a good old burgers-and-"fries" meal. Now, you know I try to eat as little processed food as possible, so rather than reach for a frozen Boca or Garden burger, I opted to make a bean-based burger from scratch. And though these are not as fast as a microwaved burger from a box would be (what is?), they're really easy to mix together in the food processor and they cook in about 25 minutes. While they're in the oven, you'll have time to assemble your condiments and slice and chop any vegetables you want on your burger. Spinach, red cabbage, and tomato, anyone?
Red Bean Chipotle Burgers
These bean and grain-based burgers may not taste like meat, but they're a delicious meal in their own right. Use as much or as little chipotle peppers as you like; the flavor can be a subtle smokiness or a raging inferno!
1 small onion, peeled and cut into quarters
1 clove garlic
1 16-ounce can light-red kidney beans, drained and rinsed
1/2 cup oatmeal, uncooked
1/2 cup cooked brown rice
1-3 teaspoons chopped chipotles (from canned chipotles), to taste
1 tablespoon tomato paste
1/2 teaspoon salt (optional for salt-free diets)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 cup flour (I used white whole wheat but you may use gluten-free flour)
Preheat oven to 425 F.
Put the onion and garlic into a food processor and pulse to chop coarsely. Add the beans and process until coarsely chopped. Add the remaining ingredients and process until well blended--just slightly more chunky than refried beans.
Spray a non-stick cookie sheet or silicone baking mat lightly with canola oil. Use a spoon to scoop the burger mixture onto the baking sheet, smoothing it into six patties. (It is easiest to do this by making six "piles" of beans and using the spoon to smooth the top and round the edges of the patties.) Bake for about 15 minutes. When the bottoms are lightly browned and beginning to get crisp, turn the burgers and cook for 10-15 more minutes, until the other side is brown. Do not overcook or they will be tough!
Serve immediately with accompaniments as desired. These keep well in the fridge and can be reheated for a quick lunch.
Makes 6 burgers. Each contains 124 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 24g Carbohydrate; trace Cholesterol; 465mg Sodium (288mg without salt); 4g Fiber.
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
Labels: eat to live
posted by SusanV at 9:55 AM
31 Comments:
Oh my! This recipe looks delicious! And the photo is sooo much more appealing than those gross double or triple whoppers from fast food places. Eww.
Just wondering: how do you calculate the nutritional info when you post it with the recipes? Thanks!
That sounds amazing! I've really been craving something spicy lately and I have a brand new food processor coming the mail that I can't wait to try out.
Do you think that these would freeze well? There's no way I could use up 6 before they went afoul in the refrigerator. Maybe if I pat them out, separate them with wax paper, and freeze them in a good freezer bag?
Susan - looks fantastic! I've been having a(veggie) burger-n-fries craving myself that I first satisfied at a local veg restaurant, Kates. In hindsight, these look better and boy do I love chipotle! I also made an eggplant burger last weekend and was very happy with how it came out. I guess I've just gone a little burger crazy, but I think it's the dreary winter weather!
Oh my - I'm getting so inspired...have to get to work to produce one 'in the fles'...
Anonymous--I use a program called MasterCook. It's software for keeping track of recipes, but it has the added benefit of providing nutritional analysis that is pretty reliable, as long as you know its eccentricities. It's fairly inexpensive and you can buy it online.
Lena, I don't think you'll have any trouble freezing them. If you try, please let me know what you think.
Vanessa, I've been drooling over your Eggplant Burger. Yum!
Thanks, Dree. Hope you enjoy!
Yummy! Nice without a bun!
Those look so good! I'm a celiac, so do you have any ideas for substituting the oatmeal?
Orangie, if you can find gluten-free bread crumbs, you could sub them for the oatmeal. If not, try using an extra half cup of cooked rice.
Susan - wow! This veggie burger looks fabulous.
I'll try it with Van's gluten-free waffles processed into crumbs, and GF flour. Yum.
Thanks! :-)
We tried these for dinner tonight and they were good. We used 1.5 tsp. of chipotle powder instead of canned chipotles. My mom didn't like them, though, too spicy for her. This is probably the most successful veggie burger I have made, as far as staying together and becoming crispy on the outside.
Oooh. I am most definitley going to make those for dinner tommorow. They look much better than the veggie burgers I have in my freezer. ^.^
Susan, all I can say is yum! I am going to make these tomorrow. I just bought a can of chipotle chilis. My husband and daughter are in love with the spicy, smokey, flavor of chipotle.
Just found your blog and I love it! As a vegan who is allergic to mushrooms, this burger recipe is just what I've been looking for - so many others use mushrooms in some way. The spice and texture of yours sound delicious, can't wait to try it tomorrow :-)
I think I speak for most people when i say, WE LOVE your photos.
The recipes that go along with them is a great bonus (although my version never looks as pretty as yours!)
Teddy
Susan, this looks delicious!
I was wondering how you store your chipotle peppers? Do you buy a can and freeze them in individual portions? Or do you just buy them fresh as needed?
Also, thanks again for that okra recipe! I can't believe how much I enjoyed it. I may have more for dinner tonight. :)
Thank you for this. I love to find meatless burgers. I don't think they need to taste like meat. I've found that beans make lovely patties. Your recipe looks wonderful and I'm looking forward to trying it.
Karina, if you try them, please let me know how they come out.
Cherry, I am so happy that you liked them! Thanks for letting me know.
Teddy, thanks! You made my day!
Kim, this is what I do. I put the whole can (well, the contents of the can!) into the blender and puree them. Then I freeze it in a flattened freezer bag. When I need a little, I just break a bit off, so it's already pre-chopped and nothing goes to waste. I started doing this after having a couple of opened cans go bad in the refrigerator.
Glad to hear you liked the okra! It's one of my most surprising discoveries.
Hi Catherine, Sher, veg-a-nut, michelle, and moonglow! Thanks so much for your feedback.
I've been eating vegan for about 4 months now. The day I announced I was going vegan, my wife said, "Fine, you can cook dinner from now on." And I have been cooking ever since. Your blog has been a constant source of inspiration and information.
When ever I can make something that both my daughters like, it's a huge victory for me. And these Red-Bean Burgers were a big hit tonight. I loved them too. Yeaaaa! Thanks
Fantastic! I actually used six-bean mix and breadcrumbs instead of flour. They held together perfectly, crispy outside, soft inside. Thanks!
These were absolutely fabulous! They stayed together really well and outside got nice and crispy! Yum! My meat-eating-hubby even really enjoyed them!
I am making THIS!!!
I just made these last night. No where near as pretty as the pic but so so delicious. Everything I have made from this site has been awesome. Even for an omni like me. Thanks Susan!!!
I made these, if you like them crunchy,cover the mixture balls in brown rice and then cook. They are great with avocado and hommus spread.
I made these using cooked quinoa instead of cooked brown rice. They were delicious. I made mine smallish and have a container full in the fridge for quick lunches. My 10-year-old helped -- he likes to use the food processor a lot.
Wow - thanks for such a great recipe! I just made this for dinner and it was a hit all-around! I agree with the others: this is the best veggie burger I've ever made or eaten!
Yummy again!
One suggestion for putting something with the burger as I'm not much of a bun person. Try this fast cucumber mixture and add on top of the burger:
use mandolin to slice a peeled cucumber.
Mix 1/4c sugar 1/4 cup water and 1/4c cider vinegar together in a measuring
cup with salt and pepper to taste. Dump in cukes to mixture and thinly
slice some onion just to taste into the mixture. Let this marinate for
about 1/2 hour and then put the cukes (strained through slotted spoon) on
top of burgers.
Enjoy!
Thanks for the delicious recipe Susan! Loved them and they freeze great for a quick lunch.
I just made these with the fit fries as a side and it was all very delicious but it was almost too spicy.
Just want to join in and say these are great! They are delicious, pretty, and have a great texture as a burger. Since I have trouble with things that are too spicy, I put in just a teaspoon or so of plain old roasted red pepper and just a dash of chipotle sauce. This worked fine.
Made these burgers yesterday...WOW!! They are so delicious. I used just a pinch of chipotle powder instead of the jarred peppers. Warning: a little chipotle goes a very long way.
Today, I am eating leftover burgers on top of a salad.
Easy to make, wonderful flavor and texture, and they hold up well in the fridge for leftovers.
Thanks for sharing, Susan!
i'm thinking it would be good to also use some nutritional yeast in patties like these, but would that make them too dry? i was thinking of maybe adding 1-2 Tbs. of nutritional yeast and then maybe adding a little water or hummus or something like that, just a spoonful or so, to keep the mixture sticky? any ideas?
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