Burgers aux haricots noirs et à l'avoine au chipotle

Végétarien

Nouveau

Concours estival

avec frites de patates douces à l’ail

8 min

Difficulté: 1/3

Canadienne

Ce burger végétarien maison marie les saveurs piquantes du sud-ouest avec des haricots noirs et une sauce chipotle.

Allergens

Avoine

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Passoire

Presse-purée

Grand bol

Grande poêle antiadhésive

Tags

Végétarien

Nouveau

Concours estival

Climate-conscious

SEO

Ingrédients

Haricots noirs

1 unit(s)

Flocons d’avoine à cuisson rapide

0.5 cup

Pain artisan

2 unit(s)

Échalotes frites

28 g

Sauce au chipotle

4 tbsp

Mélange printanier

28 g

Patates douces

2 unit(s)

Sel d'ail

1 tsp

Mayonnaise

2 tbsp

Cornichon à l'aneth, en tranches

90 mL

Huile

2 tbsp

Poivre

0.125 tsp

Preparation

Cut sweet potatoes into 1/2-inch wedges.
Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp garlic salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, drain and rinse black beans.
Add beans and oats to a large bowl. Mash to a chunky consistency.
Add half the chipotle sauce, 1/2 tsp (1 tsp) garlic salt and half the crispy shallots.
Stir to combine.
Form mixture into three 4-inch-wide patties.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until golden-brown, 4-6 min per side. Transfer to a plate.

Meanwhile, strain pickles.
Halve buns.
Arrange on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn.)

Spread mayo over buns.
Stack remaining shallots, patties (use 2 patties for 2 ppl and 4 for 4 ppl), spring mix and pickles on bottom buns. Close with top buns. (NOTE: Enjoy extra patties for breakfast or lunch with eggs!)