The cool thing about these burgers, aside from the fact that they taste good and are pretty easy to make, is that I got to develop this recipe as part of my job. My path to becoming a dietitian is somewhat winding, but now I get to combine my love of food and science with my ability to communicate well with others. I developed these black bean chipotle burgers as a healthy grilling option at the hospital for our summer menu rotation.
I was charged with brainstorming a couple of ideas for the different stations in the cafeteria, and this was one of the favorites. I also developed a healthier version of shrimp salad (which pairs fantastically with pumpernickel bread) and a spicy tomato and black bean soup.
I developed and tested the recipes at home before bringing them in to the cooks in the big kitchen at the hospital. For dinners, I topped the burgers with mashed avocado and a yogurt-cilantro blend. The combination gives both creaminess and the heft of flavorful fats. The hospital served the burgers with a variety of toppings available, but I think they deserve so much more than plain ketchup.
Chipotle Black Bean Burgers
Makes 2 burgers
Ingredients
2 slices whole wheat toast
1/2 onion
1 can black beans, rinsed and drained
2 chipotle peppers in adobo (seeds removed to tame the heat)
1/2 Tablespoon adobo sauce
1/2 bell pepper
3/4 cup corn kernels
1 teaspoon cumin
1 egg
Toppings
Whole wheat buns
cilantro & Greek yogurt
avocado
Steps
1. Toast the whole wheat bread until crisp. Process in a food processor to make crumbs.
2. Sautee the onion until it becomes soft and translucent. Add the beans, cooking for 5 more minutes. Stir in the peppers, adobo sauce, corn, and cumin and continue to cook about 3-5 minutes, until vegetables are softer but still tender.
3. Transfer the vegetables to the food processor and roughly chop for 30-60 seconds. The beans and vegetables should still have some texture. Transfer to a bow and add the bread crumbs and egg.
4. Form into patties and grill on a skillet, grill pan, or outdoor grill. Serve on toasted whole wheat buns. Add guacamole on top if desired, or stir together some chopped cilantro and Greek yogurt of a creamy topping.
