Black Bean Burgers with Chipotle Cream & Avocado

  • People

    Serves 4

  • Prep Time

    20 min.

  • Cooking Time

    8 - 10 min.

  • Method



the Ingredients

Black Bean Burger


  • 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


    In the kitchen:

  • 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.

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