Ingredients:

  • 1 can (15 oz / 425g) low-sodium black beans, drained and rinsed
  • 1/2 cup (75g) red bell pepper, finely diced
  • 1/4 cup (40g) red onion, finely minced
  • 3 cloves (15g) garlic, minced
  • 1/2 cup (45g) rolled oats, pulsed into a coarse meal
  • 1/4 cup (30g) breadcrumbs
  • 1 tsp (2.5g) chili powder
  • 1 tsp (2.5g) ground cumin
  • 1/2 tsp (1.2g) smoked paprika
  • 1/4 tsp (0.5g) cayenne pepper
  • 2 tbsp (6g) fresh cilantro, chopped
  • 1 tbsp (15ml) lime juice
  • 2 tbsp (30ml) olive oil
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15g) chipotle peppers in adobo, finely minced
  • 1 tsp (5ml) lime juice
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Sauté the diced red onion, bell pepper, and garlic in a small amount of oil over medium heat for 3-4 minutes until softened.
  2. In a medium bowl, mash the black beans with a fork, leaving about 25% of the beans whole for texture.
  3. Fold in the sautéed vegetables, oats, breadcrumbs, chili powder, ground cumin, smoked paprika, cayenne pepper, cilantro, and lime juice. Mix until the dough holds together when pressed.
  4. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Shape the mixture into 4 equal patties, approximately 1 inch thick.
  5. Sear patties for 4-5 minutes per side until a deep mahogany-colored crust forms and the center springs back slightly when touched.
  6. While the burgers rest for 2 minutes, whisk together the mayonnaise, minced chipotle, lime juice, and garlic powder in a small ramekin until velvety.