Spicy Black Bean Burger

Cooking up the patties

Have you ever gone out and purchased a spicy black bean burger and 1) it's in the shape of a hockey puck, and 2) it is NOT spicy? Yeah, I get that all the time. The latter irritates me the most. If I order a 'spicy' whatever it is, it better be spicy! So I decided to make up my own and let me tell you, my mouth was on fire!

Crisping the outside

Spicy Black Bean Burger
1 (15 oz.) can black beans, rinsed and drained
1 cup of cooked, leftover rice
1/2 cup of corn kernals (if frozen, thaw them)
1/2 cup of panko (Japanese breadcrumbs)
2 chipotles in adobo sauce (cut the stems off), plus 1 tablespoon of the adobo sauce
1/4 teaspoon ground chipotle pepper
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon onion powder
dash of garlic powder (or 1 teaspoon of minced garlic, if you wish)

1-2 tablespoons of panko
1-2 tablespoons flour
1-2 tablespoons of olive oil

In a mixing bowl, add the corn and 1/4 cup of the black beans; set aside. In a food processor, combine the remaining black beans, rice, chipotles, and adobo sauce. Blend until mostly smooth. Spoon the mixture into the mixing bowl with the corn and black beans. Add the 1/2 cup of panko, chipotle powder, cumin, salt, onion powder, and garlic. Stir to combine. Refrigerate the mixture for 10-15 minutes. On a small plate, combine the 1-2 tablespoons of flour and panko. Form the refrigerated mixture into four, large patties with your hands. In a large, nonstick skillet heat the olive oil. Dredge each patty, per side, in the panko flour mixture (it doesn't have to be completely dredged)- press to make the panko mixture stick. Fry each patty in the olive oil a minute or two per side, or until each side begins to become golden and crisp. Serve as you would any other burger- buns, lettuce, tomatoes, etc. Or for a more Southwestern feel, serve on a bun with slices of avocado and Mexican cheeses.

Done and ready to inhale!

NOTE: Chipotles in adobo sauce can often be found in the taco aisle of your local grocery store (at least that's where I find them). You can also use any leftover peppers and the adobo sauce in tacos and burritos. If the black bean burgers are too spicy for you, decrease the amount of the peppers and sauce, instead try using just 1 chipotle pepper and 1 teaspoon of the adobo sauce.
This recipe makes 4, big burgers that are 1/2" thick and 4" in diameter and are totally vegan.