Veggie Burgers

Ingredients

• 2 15-oz cans black beans (Drained and rinsed)
• 4 oz whole raw almonds (About 4 oz)
• 2 tbsp neutral oil (Divided for cooking the onion and mushrooms)
• 0.5 white or yellow onion (Finely chopped)
• 3 cloves garlic (Finely chopped)
• 1 tsp kosher salt (Divided)
• 8 oz baby bella mushrooms (Cleaned and trimmed)
• 2.5 oz feta (Crumbled; about 1/2 cup)
• 0.5 cup panko
• 0.75 tsp smoked paprika
• 1 large egg (Lightly beaten)
• 1 tbsp mayonnaise (For the patties)
• 1 canned chipotle chile in adobo (Finely chopped; plus 2 tsp adobo sauce)
• 2 tsp adobo sauce (From the canned chipotle chiles)
• 0.5 cup mayonnaise (For the chipotle mayo)
• 0.125 tsp kosher salt (For the chipotle mayo)
• 12 tbsp neutral oil (Divided; for stovetop cooking only)
• 8 leaves butter lettuce
• 8 buns (Toasted)
• 8 slices large tomato slices
• 8 thin slices red onion

Steps

1. 1

   Arrange oven racks in the upper and lower thirds of the oven and preheat to 350°F.

2. 2

   Spread the drained, rinsed black beans in a single layer on a large foil-lined baking sheet. Roast on the bottom rack for 20 to 25 minutes, until the skins are cracked and feel dry. Let cool for 5 minutes.

3. 3

   Transfer the beans to a food processor and pulse until coarsely chopped. Transfer them to a large bowl, discard the foil, and reserve the baking sheet.

4. 4

   Meanwhile, spread the almonds in a single layer on another unlined baking sheet. Roast on the top rack for 8 to 10 minutes, until golden in the center. Let cool for 5 minutes.

5. 5

   Transfer the almonds to the food processor and pulse until finely chopped. Transfer them to the bowl with the beans.

6. 6

   In a large skillet over medium heat, heat 1 tablespoon of the oil. Add the onion, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion is translucent and tastes sweet. Transfer to the bowl with the beans.

7. 7

   Pulse the mushrooms in the food processor until finely chopped but not paste-like.

8. 8

   In the same skillet over medium heat, heat the remaining 1 tablespoon oil. Add the mushrooms and cook, stirring often, for 4 to 6 minutes, until excess moisture has evaporated and the mushrooms begin to stick to the skillet.

9. 9

   Season the mushrooms with the remaining 1/2 teaspoon salt and transfer them to the bowl with the beans.

10. 10

    Add the feta, panko, and smoked paprika to the bowl. Lightly toss with a rubber spatula to combine.

11. 11

    Add the beaten egg and 1 tablespoon mayonnaise. Stir, folding and compacting the mixture, until it holds together when squeezed.

12. 12

    Line the reserved baking sheet with parchment. Using clean hands, form the mixture into 8 patties, each about 4 1/4 oz, 1/3 inch thick, and 3 1/2 inches wide. Arrange them on the prepared sheet and refrigerate until cold, at least 2 hours, or up to 3 days in an airtight container.

13. 13

    In a small bowl, stir together the chopped chipotle chile, 2 teaspoons adobo sauce, 1/2 cup mayonnaise, and 1/8 teaspoon salt. Cover and refrigerate until ready to use.

14. 14

    For grilling, prepare a grill for medium-low heat and preheat it for 5 minutes. Clean and oil the grates.

15. 15

    Grill the patties until browned on the bottom, about 4 minutes. Flip and grill until warmed through and charred on the second side, about 4 minutes more; an instant-read thermometer should register 165°F.

16. 16

    For stovetop cooking, heat 3 tablespoons oil in a large, heavy skillet over medium-low heat. Cook 2 patties, undisturbed, until browned on the bottom, about 4 minutes. Turn and cook until browned on the second side and warmed through, about 4 minutes more; an instant-read thermometer should register 165°F. Repeat with the remaining patties and oil.

17. 17

    Arrange lettuce leaves on the bottom buns. Top each with a burger, tomato, red onion, and chipotle mayonnaise.

Notes

The structured data lists cookTime as 0 minutes even though it provides roasting and cooking instructions; total time includes the required chilling period. Choose either the grilling oil or stovetop oil method as appropriate; the 12 tablespoons are specified for stovetop cooking. Patties can be refrigerated for up to 3 days in an airtight container before cooking.

Nutrition per serving

• main
• vegetarian
• meatless
• burgers
• grilled
• stovetop
• make-ahead