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!
1/2cupold fashioned or quick oatsuncooked (try quinoa flakes for gluten-free)
1/2cupcooked brown rice
1-3teaspoonschopped canned chipotlesOR 1/2-2 teaspoons chipotle chile powder or hot smoked paprika, to taste
2tablespoonswhole wheat flour or brown rice flour(or other flour)
1/2teaspoonsalt(optional for salt-free diets)
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 but not a paste (it will look similar to ground me@t.)
Line a cookie sheet with parchment paper or silicone baking mat. Use a 1/3 cup measure 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.
Air Frying Instructions
Preheat air fryer to 390 to 400F. Form burgers on parchment paper and transfer to air fryer (I put them directly into the AF but they did stick; if possible, cut parchment paper to fit AF.) Cook for 8 minutes. Turn burgers over and rearrange from top to bottom if you are using a rack. Cook 4-8 more minutes, until burgers are crispy outside and firm. Be careful not to overcook or they will be hard.