Chipotle Cheese Stuffed Black Bean Burgers with Avocado Creme

Chipotle Cheese Stuffed Black Bean Burgers with Avocado Creme takes roughly 45 minutes from beginning to end. This main course has 473 calories, 20g of protein, and 29g of fat per serving. For $1.6 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of American cuisine. It is brought to you by Foodista. 8 people found this recipe to be yummy and satisfying. If you have cumin, lime juice, olive oil, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Black Bean & Chipotle Tostadas with Crème Fraîche, Black Bean Soup With Pico De Gallo and Chipotle Creme, and Sweet Potato Black Bean Burritos with Chipotle Crème Fraiche.

Servings: 4

 

Ingredients:

15oz can black beans, rinsed and drained

1/2 small yellow onion, diced

2-3 large mushrooms, diced

1 egg, beaten

1/2 cup panko bread crumbs

1 tsp cumin

1/2 tsp chipotle chili powder (adjust according to how spicy you like it)

salt/pepper, to taste

olive oil, for saute (I like Devo Olive Oil's Chipotle or Wild Mushroom and Sage flavors)

Approx 4 tbsp softened cream cheese spread, chipotle flavor if available

hamburger buns, toasted

4 slices of cheese, optional

burgers toppings like lettuce, kale, or spinach leaves and sliced tomato

1 ripe avocado, peeled, pitted, and cut into wedges

1/4 cup sour cream (start with 2 tbsp then add until you get the consistency you like)

1 tbsp lime juice

sea salt, to taste

Equipment:

frying pan

bowl

food processor

blender

Cooking instruction summary:

Add a swirl of olive oil to a skillet and add diced mushrooms and onions. Saute until softened then season with salt and pepper. Add drained black beans to a medium bowl and press and mash with a fork. Mix in mushrooms and onions then add egg and bread crumbs. Finally mix in cumin and chipotle chili powder. Roll and form into burger patties (sliders or full size). Form a indent in the center of each burger Add a spoonful of cream cheese spread to the indent in the burgers and then form the burger over the cream cheese. Heat a skillet over medium heat, add a swirl of olive oil. Add 2 burgers at a time and sear on each side until cooked and browned, about 4 minutes each side. If you want to add sliced cheese on top, add now and cover skillet to steam and melt cheese. Remove to a plate, then cook remaining patties. For the avocado creme, combine all ingredients in a food processor or blender, and mix until smooth. Taste and add more sour cream or lime juice if needed. To plate, add each hot cooked burger to an open toasted bun. Top with lettuce and tomato (optional) and a hearty scoop of avocado creme and then top with bun.

 

Step by step:


1. Add a swirl of olive oil to a skillet and add diced mushrooms and onions.

2. Saute until softened then season with salt and pepper.

3. Add drained black beans to a medium bowl and press and mash with a fork.

4. Mix in mushrooms and onions then add egg and bread crumbs.

5. Finally mix in cumin and chipotle chili powder.

6. Roll and form into burger patties (sliders or full size).

7. Form a indent in the center of each burger

8. Add a spoonful of cream cheese spread to the indent in the burgers and then form the burger over the cream cheese.

9. Heat a skillet over medium heat, add a swirl of olive oil.

10. Add 2 burgers at a time and sear on each side until cooked and browned, about 4 minutes each side.

11. If you want to add sliced cheese on top, add now and cover skillet to steam and melt cheese.

12. Remove to a plate, then cook remaining patties.

13. For the avocado creme, combine all ingredients in a food processor or blender, and mix until smooth. Taste and add more sour cream or lime juice if needed.

14. To plate, add each hot cooked burger to an open toasted bun. Top with lettuce and tomato (optional) and a hearty scoop of avocado creme and then top with bun.


Nutrition Information:

Quickview
473k Calories
19g Protein
28g Total Fat
36g Carbs
16% Health Score
Limit These
Calories
473k
24%

Fat
28g
44%

  Saturated Fat
11g
75%

Carbohydrates
36g
12%

  Sugar
3g
4%

Cholesterol
87mg
29%

Sodium
900mg
39%

Get Enough Of These
Protein
19g
39%

Fiber
11g
47%

Phosphorus
363mg
36%

Folate
141µg
35%

Calcium
327mg
33%

Vitamin B2
0.48mg
28%

Manganese
0.5mg
25%

Vitamin B1
0.36mg
24%

Iron
3mg
22%

Selenium
14µg
21%

Potassium
733mg
21%

Copper
0.4mg
20%

Magnesium
72mg
18%

Vitamin A
791IU
16%

Vitamin K
16µg
15%

Vitamin B3
3mg
15%

Zinc
2mg
15%

Vitamin B5
1mg
15%

Vitamin B6
0.29mg
14%

Vitamin E
1mg
13%

Vitamin C
10mg
12%

Vitamin B12
0.42µg
7%

Vitamin D
0.47µg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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