>> Wednesday, February 22, 2012
Bean burgers are an easy way to get in a solid vegetarian meal. But how you season them can make or break their tastiness. Stephen's brother gifted us some Smoked Paprika-Chipotle seasoning for Christmas . . . and I knew the minute we opened it that it'd be perfect in tons of recipes, but especially burgers.
You can spice these patties anyway you like. But if you're going for a semi-authentic taste (but let's be real -- I'm not trying to replicate meaty burgers), try a smoked variety. I've noticed more and more smoked spices popping up on grocery shelves. They're great for soups and stews, too!
CHIPOTLE BEAN BURGERS
What you'll need . . .
- 1/4 cup red quinoa
- 1 cup water
- 2 large cloves of garlic
- 1 tablespoon BBQ sauce (Frank's RedHot Kickin' BBQ)
- 1 tablespoon olive oil
- 1 teaspoon smoky paprika chipotle seasoning (or whatever seasoning you want)
- 1 teaspoon maple syrup (we used a habanero-infused variety!)
- 1 can black beans, drained and rinsed
- 1 can canelli beans, drained and rinsed
- 1/4 cup whole wheat breadcrumbs
- 2 tablespoons chocolate chips (optional, but fun!)
Method . . .
- In a small saucepan, heat 1 cup of water with the red quinoa until boiling.
- Preheat your oven to 375 degrees F and line a baking sheet with parchment or foil. Set aside.
- Continue cooking and stirring until all the liquid is absorbed and quinoa is cooked through.
- In a food processor, combine the garlic, BBQ sauce, olive oil, chipotle seasoning, and maple syrup.
- Then add in the black beans canelli beans, breadcrumbs, chocolate chips, and quinoa. Mix until incorporated, but still a bit chunky.
- Form into 12 patties and place on the baking sheet.
- Bake for 5 to 10 minutes on each side. The outsides of the burger will be crisp while the insides remain somewhat smushy (but tasty).
I used this quick and easy naan recipe, but modified it in the following ways:
- I made only a half batch, as I froze half of the burgers this recipe makes.
- I used half white bread flour, half whole wheat flour.
- I omitted the sugar.
- I let the dough rise for 30 minutes, but skipped the second 1-hour rise with wonderful results.
- I portioned out the pieces so it made 8 small naan versus only 5 as the recipe specifies.
- I used olive oil in place of the Ghee.
- I imagine if you'd like to make the recipe vegan, you could use a flax egg (see our handy conversion chart) in place of the egg.
If you'd like to check out some of our other burger recipes, try these:
Vegetarian Juicy Lucy
Black Bean-Tempeh Burgers
Black Bean-Spinach Burgers
And if you follow (never home)maker, baby! -- today I wrote about why breastfeeding SUCKS. No, it isn't another rant.
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!