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
In the kitchen:
01
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.
02
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.)
03
Mix the chipotle cream ingredients. Cover and refrigerate.
At the barbecue:
01
Prepare the grill for grilling/direct cooking over medium
heat (180–230°C/350–450°F).
02
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.
03
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.
Ingredients
Instructions
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
In the kitchen:
01
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.
02
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.)
03
Mix the chipotle cream ingredients. Cover and refrigerate.
At the barbecue:
01
Prepare the grill for grilling/direct cooking over medium
heat (180–230°C/350–450°F).
02
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.
03
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.