Smokey Chipotle Veggie Burgers
Sun's out, buns out!
Warmer days are here, which means it's time to relax by the pool, go on exciting adventures, host BBQs, and spend those breezy summer evenings chatting with friends and family.
Since it's BBQ season, I’ve created the perfect recipe for your next shindig. If you are going or hosting a get-together, my smoky chipotle veggie burgers are easy to make, really nutritions, and absolutely delicious. No need to worry if the party you’re going to will have a healthy option because you’ll be bringing it!
Makes 4-6 patties
-1 cup of gluten free oats (blend these first in your food processor before adding the rest of the items)
-2 cans of beans (I like combining black and kidney beans)
-2 tbsp coconut aminos
-2 tbsp mustard
-1 tbsp tomato paste
-1 tbsp maple syrup
-1 tsp garlic powder
-1 tsp paprika
-1 tsp cumin
-1/2 tsp oregano
-1 chipotle pepper in adobo sauce (or more depending how spicy you like your food)
-Handful of sun dried tomatoes
Optional: a dash of liquid smoke
Preheat oven to 390℉
1. In a food processor, first blend the oats on their own to make oat flour (about 30-45 seconds).
2. Dump the rest of the ingredients into the food processor and blend until everything is mixed well but still a bit chunky. Taste and add more spices or peppers if you feel like it’s missing something.
3. Line a baking sheet with parchment paper and form patties with the mixture (add more oats and blend again if the mixture is too wet and sticky).
TIP: add a bit of oat flour at the bottom and top of each patty to prevent them from sticking to the parchment paper.
4. Bake for 20 minutes and then flip over. Continue to cook for another 15 minutes.
Let them cool and enjoy them right away or store them in the fridge. If you are making them ahead of time, reheat them on the grill or in an 350℉ oven for 10 minutes.
Double or triple the recipe to share with your friends and family! Trust me when I say, they’ll be gone in a flash and they will be begging you for the recipe!
Enjoy your burgers!