Today I’m sharing one of my favourite burger recipes from one of my favourite restaurants on the planet – the insanely delicious chipotle black bean burgers from Candle 79 in NYC (or at least from their cookbook).
Candle 79 is basically a NY institution, serving some of the most incredible plant based food I’ve ever eaten. I always insist on going there (or one of their sister restaurants) when I’m in the city. They’re known for their seitan picatta (I’ve had it and it’s amazing) and their chocolate and peanut butter mousse tower (also amazing).
I’ve never had these burgers in the restaurant itself, but I make them all the time from the cookbook, and I’ve kinda changed the recipe up a bit along the way. It’s a pretty simple recipe BUT I’m not gonna lie, you need to be prepared because it takes some time to soak and cook the beans. Don’t try and cheat and use canned beans, it’s just not the same. Trust me, it’s worth the extra effort. And the recipe make TONS of burgers and they’re GARGANTUAN.
Spicy chipotle beans, toasted paprika pumpkin seeds, and nutty brown rice. Simple ingredients kicked up a notch with a big burst of flavour.
For anyone who’s looking, I get my Chipotle flakes from Marks and Spencer, but it’s starting to get more common so let me know if you find it anywhere else.
- 1.5 cups dried black beans, rinsed
- 2 cups chopped red onions, chopped
- 1 tsp chipotle flakes/powder
- 2 tsp sea salt
- Pinch pepper
- 1.5 cups brown rice
- 1 cup raw pumpkin seeds
- 1 tbsp smoked paprika
- Buns for serving
- Sliced red onion
- Soak the beans for 6 hours to overnight (in the fridge). Drain and rise.
- Put the beans, 1 tsp salt, pepper, onions, and chipotle in a big pot and cover with water by 3 inches. Bring everything up to a boil and then lower the heat and let everything simmer until the beans are soft (around 1.5 - 2 hours). Most of the liquid should be absorbed but if they look pretty dry then add a little more water. Once the beans have cooked, drain off any cooking liquid and keep for later.
- Put the rice and a pinch of salt in a pan with 3 cups water, and cook until the rice is soft, around 35- 40 mins.
- Heat up a dry frying pan or skillet over a medium-high heat. Add the pumpkin seeds, remaining salt, paprika, and a pinch of pepper, shake the pan to get them seeds coated in the seasoning and cook until they're toasted - about 3-5 mins. If they start to pop you've gone too far.
- Put the rice, beans, and pumpkin seeds in a big bowl and mix them all together. Put half of the mixture in a food processor and blend until smooth. You can add the cooking liquid that you saved, or some water to get everything to stick together.
- Add the blended mix back to the bowl and stir it all together. Shape the mix into 10 burger patties and put them on a baking sheet. Brush with a tiny bit of coconut oil and put them in the oven at 180C for 20-30 mins, flipping them over halfway through cooking until they're browned.
- If the burgers are too wet to hold their shape, add in a little brown rice flour to give them a firmer texture.
These freeze really well, so don’t worry about making too many; if you can’t eat them all in a oner, just shove them in the freezer. And try taking them to your next BBQ for a healthy and tasty alternative to the meat sweats.
Short post today because I need to pack my shit for heading up to Scotland this weekend. One of my oldest and best buds is getting MARRIED! And I’m one of her b’maids. Got to get my game face on and hold it together until I say my part of the poem, then I can get all emo. Anyway, BIG congrats to Claire and Jan. Cannot wait to party with you guyz. #proud #ladzladzladzladz #osprey6letyourselfin
Let me know if you’re hitting up a BBQ this weekend and cook up a batch of these bad boys!