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Spiderweb Black Bean Burgers

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5 teaspoons olive oil
cup finely chopped onion
cup finely chopped red bell pepper
1 clove garlic, finely chopped
2 cans (15 oz each) black beans, drained, rinsed
3 tablespoons unseasoned dry bread crumbs
cup chopped fresh cilantro
1 teaspoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
⁄ ₂ teaspoon ground cumin
1 egg
cup sour cream
1 teaspoons adobo sauce (from can of chipotle chiles)
6 hamburger buns, split
6 leaves lettuce
6 slices tomato


Makes: 6


1. In 12-inch nonstick skillet, heat 1 teaspoon of the oil over mediumhigh heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring frequently, until tender.

2. In large bowl, slightly mash black beans. Add onion mixture, bread crumbs, cilantro, chipotle chiles, cumin and egg; mix until blended. Shape mixture into 6 patties, about ½ inch thick.

3. In same skillet, heat 2 teaspoons oil over medium heat. Cook 3 patties in oil 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm. Repeat with 2 teaspoons oil and remaining 3 patties.

4. In small bowl, mix sour cream and adobo sauce until blended. Spoon mixture into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag.

5. On bun bottoms, place lettuce, tomato and patties. Squeeze bag to pipe sour cream mixture in spiral pattern on patty, starting from center. Pipe rays outward from center to make web design. Serve with bun tops.


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