Black Bean Burgers With Chipotle Slaw Recipes

Steps:

• In a large bowl, mash beans. Add the panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into 4 patties; refrigerate for 30 minutes., Meanwhile, in a small bowl, whisk the vinegar, 1 tablespoon oil, chipotle pepper and sugar; stir in coleslaw mix and onions. Chill until serving., In a large nonstick skillet, cook burgers in remaining oil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns with slaw.

Steps:

• Preheat your oven to 400 F and spray a baking pan lightly with oil.
• Add the first five ingredients (chili through rice) to your food processor and pulse to chop. Then add the drained, rinsed black beans and process until beans are mostly broken down.
• Now begin adding the corn meal in small amounts, pulsing as you go. The mixture will likely remain somewhat "sticky"--that's fine. But you do want it to be "dry" enough to handle without it sticking to your hands. As you add the final bit of cornmeal, add salt and pepper and give the mix a taste for seasoning and make adjustments if necessary.
• Once you've incorporated the cornmeal and seasoned, pour into a separate bowl and allow to sit in the refrigerator for 10-15 minutes.
• Remove the chilled mix from the refrigerator, and portion by hand into four separate, burger-shaped patties. (I like to add a sprinkle of steak seasoning to the exterior at this point.) Place your shaped patties onto your prepped baking tray and slide them into the preheated oven. You will want to cook them about 8-10 minutes on this side, then take them out and flip before cooking an additional 5 minutes.