You don't have to be a vegetarian to love these hearty, flavorful meatless burgers. (You can, however, give them even more savory meatiness by adding chopped sautéed shiitake or cremini mushrooms to the mixture before forming the burgers).
And by all means, make a double batch of the ketchup — you'll find a million uses for it, and it keeps well in the refrigerator for a week.
These burgers can be made in advance and gently reheated in a low oven or on a low grill away from the direct heat. (Place them on a piece of oiled foil and not directly on the grill rack.)
Serve this meal with:
I like veggie burgers that actually taste like, well, vegetables, and this one didn't disappoint! The earthy flavors of the beans and cumin are nicely balanced out by the sweet Hawaiian hamburger rolls, so it's definitely worth seeking those buns out. The chipotle ketchup was easy to make ahead of time and would be a great dipping sauce for some sweet potato fries.
- Christine, July 2015
Black Bean Burgers with Chipotle Ketchup
- For the burgers:
large egg, lightly beaten
(15.5-ounce) cans low-sodium black beans, drained and rinsed
dry bread crumbs
finely chopped red onion
- For the chipotle ketchup:
chipotle in adobo, minced (about 1 tablespoon), or to taste
- To make the burgers:
Hawaiian sweet hamburger rolls, split and toasted
Combine the egg and beans in a large bowl and mash them into chunks with a potato masher or large fork. (All the beans should be broken up, but there should still be pieces visible.) Add the breadcrumbs, onion, cilantro, mayonnaise, and cumin; stir to thoroughly combine. Form into four 1/2-inch-thick patties.
Combine the ketchup, chipotle, lime juice, honey, cumin, and chili powder in a bowl, and set aside.
Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook until crisp and heated through, about 4 minutes per side. Serve on the rolls topped with the chipotle ketchup.