CHIPOTLE BLACK BEAN BURGER
1 Tbsp. extra-virgin olive oil
1 cup finely chopped red onion
1 cup finely chopped red bell pepper
2 (15-oz.) cans of black beans, rinsed, drained, and patted dry
1/2 cup plain breadcrumbs (sub almond meal if making gluten-free)
2 Tbsp. adobe sauce (from a can of chipotle peppers)
1 Tbsp. Worcestershire sauce
1 1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. black pepper
6 buns, lightly toasted (I used Brioche)
Optional toppings: guacamole, caramelized onions, hummus, lettuce, tomato, etc.
Preheat the oven to 375°F.
Heat oil in a large skillet over medium. Add onions and bell peppers; cook 6 to 8 minutes, until softened. Set aside to slightly cool.
Place black beans in a large bowl. Using a potato masher or the bottom of a measuring cup, mash about two-thirds of the beans; leave the remaining whole. Add the peppers, onions, and remaining burger ingredients (eggs through black pepper) to the bowl; stir to combine. If the mixture feels too wet to shape, add 2 to 3 Tbsp. more breadcrumbs or almond meal. Shape into 6 burger patties, and place on a parchment or foil-lined baking sheet.
Bake at 375°F for 25 to 28 minutes, gently flipping once halfway through, until lightly golden and crisp.
Place one burger patty on each bun, and add toppings/condiments of choice.
Let the cooked burgers cool completely. Individually wrap each burger in foil and place them in an air-tight container.
Freeze for up to 3 months.