Warm 1 tablespoon oil in a nonstick frying pan over a
medium heat. Add the onion, peppers and garlic and
cook for 3–5 minutes until tender, stirring occasionally.
Add the black beans and cook for about 2 minutes just
until any excess moisture from the beans is evaporated,
stirring occasionally. Remove from the heat and let cool for
10 minutes. Transfer the bean mixture to a food processor.
Add the remaining ingredients and pulse 10–12 times until
the beans are coarsely puréed. Let stand for 5 minutes.
Next, gently form four burgers using the ¼ lb setting on the Weber Burger Press, shape your patties. Place
on a greaseproof paper-lined roasting tray and cover with
clingfilm. Refrigerate for at least 2 hours or up to 24 hours
(If not, they will be too soft to turn on the grill.)
Mix the chipotle cream ingredients. Cover and refrigerate.
At the barbecue:
Prepare the grill for grilling/direct cooking over medium
heat (180–230°C/350–450°F).
Brush the burgers on both
sides with oil. Grill over grilling/direct medium heat for
8–10 minutes, with the lid closed, until heated through,
turning once.
Brush the burgers on both
sides with oil. Grill over grilling/medium heat for
8–10 minutes, with the lid closed, until heated through,
turning once.
During the last minute of grilling, toast the
buns, cut side down, over grilling/direct heat. Spread the top
bun halves with avocado. Top the bottom bun halves with
lettuce, tomato, a burger and chipotle cream. Serve warm.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
What do you need?
Recommended Tools
What do you need?
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.