1/2of an orange bell pepper, or 4 oz mini sweet peppers, chopped
1/2of a can of corn, drained
1avocado, chopped
2tomatoes, chopped
Instructions
Rinse and drain black beans.
Place half the can of beans in your food processor, along with all other burger ingredients up to (but not including) corn.
Pulse until mixture is coarsely chopped, but not pureed, scraping down sides as necessary. Remove mixture to large bowl and stir in the rest of the black beans plus half the can of corn.
Heat olive oil in a large skillet over medium heat until shimmering.
Form black bean mixture into four patties (mixture will be wet) and carefully add them to the skillet. Flatten patties with your spatula and cook undisturbed on one side for 10-12 minutes until bottom is browned and set, then very carefully flip and cook another 10-12 minutes, or until browned on both sides and cooked through.
While burgers are cooking, make your creamy chipotle-lime dressing by adding all dressing ingredients to the food processor and processing until well blended.
Serve burgers on a bed of lettuce with chopped sweet pepper, corn, avocado, tomatoes, and/or other toppings of choice. Drizzle with creamy chipotle-lime dressing.
Notes
These are going to be mushier in texture than beef burgers, and you do have to press them fairly thin to get them to cook through due to the wetter ingredients. You might also try pre-sauteeing the diced onion and pepper just a bit before adding it to the food processor to get some of the liquid out, then proceeding with the rest of the recipe.On evenings when you’re pressed for time, in a pinch you can just heat up pre-made frozen veggie burgers while you whip up the dressing and chop the salad ingredients, then assemble & enjoy as above.