Summer just isn't summer with out cookouts and picnics. Obviously, I've got the picnic situation under control. But unfortunately, the cookouts are seriously lacking over here in Amsterdam. And then, I stumbled upon this recipe for inspiration.
Without a grill, we opted for baking these veggie burgers which turned out great! And to go with our Mexican flavor obsession, I whipped up a Chipotle Salsa to top the mini burgers and served them on warmed flour tortillas.
Baked Black Bean Burgers
- 2 cans black beans, rinsed and drained
- 1 cup dry rolled oats
- 1 large or 2 medium carrots, shredded
- 1 red chili pepper, finely chopped
- 2 teaspoons cumin
- 2 teaspoons cinnamon
- 2 teaspoons onion powder
- 1 medium red onion, chopped
- 2 tablespoons chopped coriander (plus more for garnish)
- Juice of ½ lime
- 2 cloves garlic
- ½ large red bell pepper, finely chopped
- 1 cup cheddar cheese shredded
Run the oats though a food processor until powdered, set aside. Then add the following to the food processor: chili pepper, garlic, onion, oat powder and all spices. Then add ¾ of the black beans and lime juice, mix until almost smooth. Move into a mixing bowl then add the carrots, red pepper, coriander and the last ¼ of the black beans. Ball into the size of a large egg, semi flatten. Grease a cooking sheet with olive oil. Bake the mini burgers in the oven at 170 Celsius (325 Fahrenheit) for 30-45 minutes.
Serve with tortillas warmed in the oven, guacamole, cheddar cheese and chipotle salsa.
- Juice of ½ a lime
- 1 small can chipotle peppers
- 1 small tomato
- 1 clove garlic
- ½ teaspoon cumin
- Salt, pepper to taste
In a food processor mix all ingredients and lightly blend