Serves 4
Black Bean Burgers with Chipotle Cream & Avocado
- Prep Time
- 20 min.
- Cooking Time
- 8 - 10 min.
- Method
- Direct
- Prep Time
- 20 min.
- Cooking Time
- 8 - 10 min.
- Method
- Direct
Ingredients
Burgers
- Extra-virgin olive oil
- 1 large red onion, finely chopped
- 2 small red peppers, finely chopped
- 2 garlic cloves, finely chopped or crushed
- 2 cans (each 475 g/15 oz) black beans, rinsed, drained and patted dry
- 75 g/3 oz salted tortilla chips, crushed
- 1 large egg
- 1 canned chipotle chilli pepper in adobo sauce, finely chopped with 1 teaspoon of the adobo sauce
- 3 tablespoons chopped fresh coriander
- 1 tablespoon tomato purée
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
Chipotle Cream
- 125 ml/4 fl oz soured cream
- 2 teaspoons adobo sauce from the canned chipotle chilli
- Finely grated zest of ½ lime
- 1 teaspoon fresh lime juice
- 4 hamburger buns, split
- 1 large avocado, mashed
- 4 lettuce leaves
- 8 slices tomato
Special Equipment
- Burger Press
Instructions
- 01Warm 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.
- 02Next, 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.)
- 03Mix the chipotle cream ingredients. Cover and refrigerate.
- 01Prepare the grill for grilling/direct cooking over medium heat (180–230°C/350–450°F).
- 02Brush 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.
- 03During 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.
In the kitchen:
At the barbecue:
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.
Ingredients
Burgers
- Extra-virgin olive oil
- 1 large red onion, finely chopped
- 2 small red peppers, finely chopped
- 2 garlic cloves, finely chopped or crushed
- 2 cans (each 475 g/15 oz) black beans, rinsed, drained and patted dry
- 75 g/3 oz salted tortilla chips, crushed
- 1 large egg
- 1 canned chipotle chilli pepper in adobo sauce, finely chopped with 1 teaspoon of the adobo sauce
- 3 tablespoons chopped fresh coriander
- 1 tablespoon tomato purée
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
Chipotle Cream
- 125 ml/4 fl oz soured cream
- 2 teaspoons adobo sauce from the canned chipotle chilli
- Finely grated zest of ½ lime
- 1 teaspoon fresh lime juice
- 4 hamburger buns, split
- 1 large avocado, mashed
- 4 lettuce leaves
- 8 slices tomato
Special Equipment
- Burger Press
Instructions
- 01Warm 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.
- 02Next, 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.)
- 03Mix the chipotle cream ingredients. Cover and refrigerate.
- 01Prepare the grill for grilling/direct cooking over medium heat (180–230°C/350–450°F).
- 02Brush 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.
- 03During 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.
In the kitchen:
At the barbecue:
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.
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