You are here: Home » Recipes » Chipotle Black Bean Burgers Chipotle Black Bean Burgers Recipe by Our Cookbook Collection Yield 6 servings One of the great joys of being vegan is eating great-tasting whole foods that not only taste phenomenal but are good for you. And these Chipotle Black Bean Burgers fit the bill. PrintEmail Ingredients 4 tablespoons canola oil ½ cup diced white or yellow onion ½ cup diced green bell pepper 2 garlic cloves, minced 3 cups cooked black beans 1 to 2 chipotle peppers in adobo sauce, chopped 1 teaspoon adobo sauce (from the can of chipotle peppers) ¾ cup cooked brown rice ½ teaspoon fine sea salt 1 teaspoon ground cumin 1 cup unseasoned bread crumbs 6 whole-grain or spelt hamburger buns 6 slices tomato 6 slices red onion 3 romaine lettuce leaves, cut in half Ketchup Instructions Warm 2 tablespoons of the oil in a small skillet over medium heat. Add the onion and bell pepper and sauté until tender, about 3 minutes. Add the garlic and sauté for an additional minute. Put the onion mixture, black beans, chipotle peppers, adobo sauce, brown rice, salt, and cumin into a food processor and process until the black beans are mashed but some small pieces of black beans are still visible. Transfer the mixture to a large bowl and fold in the bread crumbs. Divide the mixture into 6 balls of similar size (about ½ cup each) and flatten into patties. Refrigerate for 15 minutes. Warm the remaining 2 tablespoons of canola oil in a large frying pan or cast-iron skillet over medium heat. Cook the patties for 2 to 3 minutes on each side or until each side begins to darken, adding oil as needed. Place each burger on a bun and dress with the tomatoes, onion, lettuce, and ketchup. Cook’s Tip: If using canned beans, 3 cups is approximately two 15-ounce cans. Make sure to rinse the beans well before using. Recipe from Quick and Easy Vegan Celebrations: 150 Great-Tasting Recipes Plus Festive Menus for Vegantastic Holidays and Get-Togethers All Through the Year, copyright © Alicia C. Simpson, 2010. Reprinted by permission of the publisher, The Experiment, LLC.