Looking for an easy meatless Monday meal? These homemade black bean mushroom burgers are packed with protein and flavor. The spicy chipotle mayo pulls everything in this vegetarian burger recipe together!
For the Spicy Chipotle Aioli:– ½ cup mayonnaise– 2 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce)– 2 teaspoon lime juice freshly squeezed
For the Burgers– 4 cloves garlic – 2 (16 ounce) can black beans– ½ cup almond flour– buns, white cheddar cheese, lettuce, red onion, tomato, and avocado for serving
Heat 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat. Add mushrooms and onion to the pan. Cook until the mushrooms and onions have softened, about 5-7 minutes.
Halfway through the cooking process, add in the chili powder, cumin, and paprika, and garlic, plus salt and pepper to taste. Transfer cooked vegetables to a bowl to cool.
To a medium bowl, add black beans. Using your hands, crush the black beans until a smooth paste is formed and most of the black beans have been smashed.
Drain cooled mushrooms & onions, then add into the bowl with black beans, along with almond flour. Mix until combined. Form the mixture into 6 patties.
Heat 3 tablespoons olive oil in a large nonstick frying pan over medium heat. Cook black bean burgers for 4-6 minutes per side, until heated through and browned on the outside.