I live for chili season. Seriously. Chili is a staple in this house, and the pantry is always stocked with all the right ingredients for a quick chili fix or a long simmering pot of spicy goodness. However, with highs nearing 70 in the last couple weeks it's hard to imagine sitting down to a steaming bowl of beans no matter how delicious. Thus was born the chili burger and a new family favorite.
Ahhhhhh, I adore the smell of cooking peppers and onions.
Ok so let's talk about how to get this burger in your mouth!
You will need...
Ingredients
1 flax egg
1/3 cup (approximately) yellow onion finely chopped
1/3 cup (approximately) peppers finely chopped
Avocado oil (or oil of your choosing)
1 can kidney beans
1 can white kidney or white navy beans
1 can pinto beans
1/3 cup Pace Picante sauce or other salsa
1-2 cups ground old fashioned oats (see recipe for more detail)
1-2 tbsp chili powder
1/2 tsp cumin
1/2 tsp cocoa powder
1/4 tsp cheyenne pepper
1/4 tsp paprika
Directions
Make your flax egg and set aside to set. Should take about 10 minutes.
Heat oil in skillet and saute your finely chopped onion and peppers until soft and caramelized. (Set skillet aside to use while making your patties later and you'll have one less pan to clean.)
Combine the flax egg, sautéed veggies, and rest of the ingredients with the exception of the oats and mash together. A potato masher works well. If you like your burger chunkier don't mash as long.
Grind up your oats starting with about one cup and stir it into the bean mixture. If it is too wet grind up additional oats and add a little more. I ended up using about 1 1/2 cups total. The mixture was still wet, but could be easily handled.
Scoop out roughly 1/3 to 1/2 cup of the mixture (depending on how large you'd like your patty). I actually like to use 1/2 measuring cup for this and then I use the bottom of the cup to flatten it down. However you want to do it, form the mixture into a patty and fry in a skillet on medium-high heat.
Flip and cook the other side when it looks browned and crispy. I cooked the patties about 5 minutes per side, but I have to confess, I was also getting my toddler's dinner ready and neglected to keep very good track.
Serve on your favorite burger bun with delicious toppings and you are all set.
Recommended toppings at my house include: cheddar cheese, lettuce, tomato, avocado, jalapeño slices, or homemade chipotle sauce (my fav, see recipe below), One or all or none of them!
Chipotle sauce
1/4 cup vegan mayo
1-2 teaspoons of lemon juice
1/2 tsp chili pepper
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Dash of crushed red pepper flakes
A pinch of salt
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