Chipotle, Corn, And Black Bean Vegetarian Patty. Recipe

Prepare ingredients

Drain and rinse the canned black beans. If you prefer a firmer patty, pat beans dry with paper towels. Finely dice the onion, mince garlic, chop cilantro, zest and juice the lime, and finely chop the chipotle in adobo.

If using frozen corn, thaw and drain any excess water. Measure oats and panko; combine in a bowl if desired.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and a pinch of salt and sauté until translucent, about 4–5 minutes.

Add the minced garlic and corn kernels to the skillet. Sauté another 2–3 minutes until the corn is lightly softened and starting to brown. Stir in ground cumin and smoked paprika and cook 30 seconds more until fragrant. Remove from heat and let cool 5 minutes.

Place the drained black beans into a large bowl. Using a potato masher or fork, mash about two-thirds of the beans until mostly broken down but leaving some whole for texture.

Add the sautéed onion, garlic and corn mixture to the bowl with mashed beans. Add the oats, panko, chopped chipotle, lime zest, lime juice, chopped cilantro, beaten egg (or prepared flax egg), kosher salt and black pepper.

Mix thoroughly with a spoon or your hands until evenly combined. The mixture should hold together when pressed. If too wet, add up to 2 tablespoons more panko or oats. If too dry, add 1 tablespoon water or another beaten egg (or tablespoon of oil).

Divide the mixture into 4 equal portions (about 3/4 cup each). Shape each portion into a 3/4-inch-thick patty, compacting well so they don't fall apart while cooking. Place formed patties on a plate and chill in the refrigerator for 20–30 minutes to firm up (optional but recommended).

Heat remaining 1 tablespoon olive oil and 1 tablespoon neutral oil (if using) in a nonstick or cast-iron skillet over medium heat until shimmering.

Place patties in the skillet without crowding (cook in batches if necessary). Cook 4–5 minutes on the first side until a golden-brown crust forms. Carefully flip and cook 3–4 minutes on the second side until browned and heated through. If patties brown too quickly, lower the heat slightly and cover for 1–2 minutes to finish cooking.

Remove cooked patties to a wire rack or plate lined with paper towels. Keep warm in a low oven (about 200°F / 95°C) if cooking in batches.

If toasting buns, split buns and toast cut sides in a dry skillet or toaster for 1–2 minutes until lightly browned.

Spread chipotle mayo or aioli on the bun bottoms. Place a lettuce leaf, a patty, sliced tomato, red onion, and a dollop of avocado or guacamole. Top with bun tops and serve with lime wedges on the side.

Leftover patties keep well refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months (freeze on a tray then transfer to a bag). Reheat in a skillet or oven until warmed through.