Chipotle Black Bean Burgers with Buttermilk Slaw
Smoky chipotle black bean burgers are packed full of spicy flavors and incredible in a warm toasted bun with lots of creamy buttermilk slaw piled on top.
Servings 4 servings
Calories 336kcal
Ingredients
Buttermilk Slaw
- 4 cups shredded cabbage
- 1 small carrot, shredded
- 1/2 cup sliced green onions
- 1/4 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon honey or agave nectar
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Chipotle Black Bean Burgers
- 1 can (15 oz) black beans, drained and rinsed
- 2-3 tablespoons vegetable oil, divided
- 1/2 cup finely-chopped sweet onion
- 1/2 cup finely-chopped sweet pepper
- 3 medium cloves garlic, minced
- 3 tablespoons minced chipotle in adobo sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- Toasted buns for serving
Instructions
Buttermilk Slaw
- In a large bowl, combine cabbage, carrot, and green onion. In a separate small bowl, whisk buttermilk, mayonnaise, honey, and vinegar until smooth.
- Pour dressing over cabbage mixture and toss until evenly coated. Season slaw with salt and pepper to taste and refrigerate until ready to serve.
Chipotle Black Bean Burgers
- Preheat oven to 350F. Line a small baking sheet with parchment paper and spread beans out in a single layer. Bake beans at 350F 10-12 minutes until just slightly dried out. Allow to cool.
- Heat 1 tablespoon oil in a small skillet over medium-high heat. Add onion and pepper and sauté 3-4 minutes until tender. Add garlic and cook 1 additional minute until fragrant.
- Scrape vegetables into a fine-mesh sieve and gently press on vegetables to drain out liquid. Set aside.
- Place beans in a large bowl and use a fork to gently mash to a paste (you will want several chunks) Add vegetables, chipotle, chili powder, cumin, breadcrumbs, egg, and salt and pepper to taste. Gently fold black bean mixture until just combined.
- Form black bean mixture into 4 patties. Wrap well and refrigerate until ready to use (patties may be refrigerated up to 6 days and frozen up to 1 month)
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add burgers and sear 3-5 minutes on each side, flipping once until burgers are golden brown and heated through. Repeat cooking with remaining patties, adding more oil to pan as needed.
- Serve burgers on toasted buns with buttermilk slaw spooned on top. Serve immediately and enjoy!
Notes
Storing Instructions
Store black bean burger patties in refrigerator up to 6 days. Slaw may be stored in refrigerator up to 4 days.
Nutrition
Serving: 1 black bean burger (calculated without bun) | Calories: 336kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 604mg | Potassium: 674mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3118IU | Vitamin C: 57mg | Calcium: 138mg | Iron: 4mg