Chipotle Black Bean Burgers
These burgers combine corn chips with black beans and other seasonings in a spicy, satisfying burger evocative of the Southwest.
Servings: 6 Burgers
Calories: 158kcal
Ingredients
- 2/3 cup crushed gluten-free corn chips 10-12 large chips
- 2 tablespoons raw hemp seeds
- 1 small red bell pepper seeded and cut into chunks
- 1 small or ½ large yellow onion cut into chunks
- 1 cup rinsed and drained cooked black beans
- ¼ cup fresh cilantro
- 3 tablespoons ground flaxseed
- 2 tablespoons fresh or frozen corn kernels
- 1 tablespoon gluten-free tamari or soy sauce
- 1½ teaspoons chili powder
- ½ - ¾ teaspoon chipotle powder to taste
- 1 teaspoon ground cumin
- 2-4 tablespoons vegetable broth as needed
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In the bowl of a food processor fitted with the steel blade, process the tortilla chips and hemp seeds until they resemble coarse crumbs. Add the bell pepper and onion and pulse until the vegetables are coarsely chopped. Add the beans, cilantro, flaxseed, corn kernels, tamari, spices, and 2 tablespoons vegetable broth. Process until the mixture comes together in a wet dough. Only add the remaining 2 tablespoons broth if necessary to achieve a dough.
- Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture onto the baking sheet and press down to form patties about ½-inch thick.
- Bake for 25 minutes, then carefully flip the burgers and bake 15-20 minutes more, until both sides are lightly browned. To grill the burgers, prepare as directed, then allow to cool completely (preferably overnight in the refrigerator). Grill just to heat through and serve
Nutrition
Calories: 158kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Sodium: 372mg | Potassium: 241mg | Fiber: 4g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 27.6mg | Calcium: 55mg | Iron: 2.2mg