Spicy Southwestern Black Bean Burgers
Servings: 6 burgers
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1-2 chipotle peppers in adobo, minced
⅓ c mild salsa
¼ c oat flour
¼ c cornmeal
2 tsp ground cumin
1 tsp onion powder
½ tsp garlic powder
¼ tsp salt
Chipotles in adobo sauce usually come in a 7 oz. can. Divide into equal portions & freeze for future use. Thaw before use, when needed.
Mince chipotle pepper(s).
Dry beans as much as possible on a dish towel or paper towels.
Finely chop beans with sharp knife.
Add all ingredients to a large bowl, stirring until well mixed.
Form into 5 burger shaped patties, placing them on freezer paper or wax paper, and allow to set in fridge for at least 1 hour. (2 or 3 is better!)
Preheat oven to 350 degrees F.
Bake on a parchment lined baking sheet for 5 min each side to dry and prevent sticking on grill or pan.
Wrap and freeze for later use*, or cook right away.
Cook on a grill or pan fry (with no oil!), turning halfway through cooking.
*Thaw before cooking.