Healthy Southwest Black Bean & Mushroom Veggie Burger with Spicy Chipotle Aioli
Healthy, plant based Southwest veggie burgers with black beans & mushrooms are the perfect protein packed weeknight dinner!
Servings: 6 patties
Calories: 429kcal
Ingredients
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
- 5 tablespoons olive oil divided
- ½ medium onion finely diced
- 16 ounces bella mushrooms cleaned, sliced into ½ inch chunks
- 1 ½ teaspoon dried chili powder
- 1 ½ teaspoon dried cumin
- 1 ½ teaspoon dried paprika
- 4 cloves garlic finely minced
- 2 16 ounces can black beans drained and rinsed
- ½ cup almond flour
- 6 slices sharp white cheddar cheese
- buns for serving (substitute with gluten free bun as needed)
- lettuce, red onion, tomato, and avocado for serving
Instructions
For the Spicy Chipolte Chipotle Aioli
- In a small bowl, combine mayonnaise, adobo sauce, lime, and salt and pepper to taste. Stir until well incorporated. Set aside in the refrigerator while assembling the burgers.
For the Burgers
- 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 and onions, then add into the bowl with black beans, along with almond flour. Mix until fully incorporated together. Form the mixture into 6 patties (about 5 ounces per patty) 1 inch thick.
- 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. After the first flip, add sliced cheese to the top of the burger and cover to allow the cheese to melt. Repeat with remaining patties.
- Assemble burgers with aioli, lettuce, red onion, tomato, and avocado as desired. Serve immediately.
Notes
Fully cooked black bean & mushroom veggie burgers will last for 3-5 days in the fridge.
Nutrition
Calories: 429kcal | Carbohydrates: 8g | Protein: 12g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 593mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 2mg