Tom and I both work full-time – meaning that during the week we’re up early and either exercising or, in my case, often working on this blog. Then we get ready for work, work a full day, and come back home about 7. I suspect that a lot of families and/or young couples are in situations similar to this, and that’s why take-out and eating out are very popular choices – it’s totally understandable! Sometimes we go the convenient route and order in from our neighborhood Thai place, but for the most part, we try to cook ourselves and try to limit eating out during the week in order to save on money. And because cooking at home is overall a healthier option for us. So we tend to prep our meals on Sunday evenings, making enough servings to last us the whole week or make something during the week that’s quick and easy!That’s where these incredible smoky chipotle veggie burgers come in. Not only are they convenient in a way that they come together in 35 minutes and that they taste equally as delicious days after you’ve made them, so you can either prepare them on a Sunday and make a double batch for the week (as we often do) or make them right when you get home! Every single bite is filled with Southwestern and Mexican flavors that take your average bean-based burger up a notch. The chiles in adobo provide a smokiness and warmth to the burger that will make you want to run home to eat dinner!The burgers have a delicious texture with the whole beans and corn baked in there, and cooking the onions and peppers together before adding them to the mixture give the burgers so much depth in flavor.My favorite way to eat them is with a smoky chipotle mayo, avocado, and on a soft whole-wheat bun. We’re big baked sweet potato fries lovers at our house (this is the recipe I used), so we make those to go along as well.I also must mention how easy it is to make this recipe! You only need a little chopping and a few pulses in the food processor to make an amazing homemade veggie burger. From start to finish, this meal takes about 30 to 35 minutes, and about 20 of those minutes are oven time. A lot of the veggie burgers I’ve seen require you to freeze or chill then cook, but you don’t need to with these. They are just perfect to make when you come home from work after a long day.So while we may live busy lives, one of the things Tom and I value is dinner time – it’s a chance to reflect on our days, relax, and eat tasty veggie burgers. And these make even the most hectic day so much more pleasant!Print
Smoky Chipotle Veggie Burgers with Chipotle Mayo
The best smoky chipotle veggie burgers that are packed with beans, vegetables, and delicious flavor from chipotles paired along with a chipotle mayo to create the perfect veggie burger.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 burgers
Chipotle Veggie Burgers
- 1 (16 oz) can of black beans, drained
- 1/2 cup of red onion, chopped
- 1/2 cup of bell peppers (any color), chopped
- 1/2 cup of corn (fresh or frozen – but if frozen, the defrosted)
- 1 large egg
- 1 teaspoon of olive oil
- 3 tablespoons of cilantro, roughly chopped
- 2 chipotles in adobo sauce
- 2/3 cup of breadcrumbs (I used panko – but any would work!)
- 1 teaspoon of taco seasoning
- 1/2 teaspoon of kosher salt
- Oil for spraying
- 3 tablespoons of mayo
- 1 tablespoon of the sauce of the chipotles in adobo
- Whole-wheat burger buns
- Sliced avocado
- Slices of red onion
For the veggie burgers:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper and spray the paper with oil.
- Heat the olive oil over medium heat, add the onions and bell peppers, and cook for about 5 minutes, or until the veggies are translucent. Remove from heat and set aside.
- In a food processor, add the beans (except ½ cup to set aside), cilantro, cooked onions and peppers, egg, adobo chilies, breadcrumbs, taco seasoning, and salt. Pulse a few times until everything is combined.
- Pour mixture into a bowl and mix in the remaining beans and corn.
- Then divide the mixture into 6 patties, each patty should be about 1/2 a cup and using a biscuit cutter or cookie mold (the size I used is a 3 and 1/16th inch cutter) pour mixture into the mold and lighting press down on the patty and them from the mold. Repeat until the 6 patties are molded!
- Lightly spray the tops of the prepared patties with some oil and bake for 13 minutes, then carefully flip the patties and bake for another 10-11 minutes.
- Wait a few minutes until the burgers are slightly cooled and proceed to add the chipotle mayo along with the toppings you like!
For the chipotle mayo:
- Mix the mayo and chipotle in adobo sauce together!
- You can find the chipotles in adobo sauce can in the international/Mexican section of your grocery store!
- I choose 2 of the biggest chipotles in the can to add in, the chipotles are not really spicy (in my opinion), more than anything they add a smoky flavor to the burgers. But if you want to add less, just choose the smaller chipotles!
- If you don’t have a circular cookie or biscuit mold, you can just use your hands to make the patties.
- For the chipotle mayo – I usually eyeball the amount of mayo vs. sauce I like – I would start with the 3 tablespoons of mayo with 1 tablespoon of sauce, if it’s too strong, dilute it with more mayo and if it’s not strong enough for your liking, then add more sauce!