These Black Bean Mole Burgers are something I’ve had in mind for a long time but because the organisation of my recipe ideas leaves a lot to be desired it sadly got forgotten about.
I have several notebooks filled with my scrawls lying all over my flat, receipts in the bottom of my handbag and rucksack with scribbles on, not to mention the notes on my computer and iphone. I really should figure out some way of getting everything transferred to one place so ideas like this one don’t get abandoned for such a long time, or even worse, altogether. Your suggestions are very welcome!
I don’t know how apparent it is that I love chocolate, but I really really do! It was only a matter of time before it found its way into my main meals as well as desserts, snacks and breakfasts. I also love chili in chocolate so chocolate in chili made a lot of sense to me!
I have had mole before but not for a very long time and just as the classic chili mole rather than burgers. If you’re wondering what I’m talking about, I’m not referring to those cute little animals that live underground but Mexican mole sauce. I’m supposed to be a linguist but I was embarrasingly calling it “mole” (like the animal) until pretty recently. The correct pronunciation is “mol-ay”.
These burgers might sound like a lot of effort but the sauce is quick to put together and everything for the burgers goes in a food processor which saves on time and washing up. They also freeze well so you can easily make a double batch and get more for your time.
I stuffed the burgers in homemade cornbread buns which worked really well but I’m not 100% satisfied with the recipe just yet (not corny enough!) so I hope you don’t mind me not sharing it. The burgers would be great on any bun with your usual fixings. Extra mole sauce and avocado are essentials though!
- 1-1/2 C Cooked black beans/ 1 can
- 1/4 C Mole sauce (see below)
- 1/3 C Chopped green onions
- 1/4 C Fresh coriander
- 1/2 tsp Ground cumin
- 1/4 tsp Chipotle chili powder
- 1/2 tsp Salt
- 1/2 C Rolled oats
- 1/3 C Diced bell pepper (any colour, or a combination)
- 1/2 Tbsp Olive oil
- 1 Medium onion, diced
- 1 Clove of garlic, minced
- 2 Tbsp Mild chili powder
- 1 Tbsp Coconut sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Chipotle chili powder
- 1/16 tsp Ground cloves
- 1/2 400g/14oz Can of chopped tomatoes
- 1-1/2 Tbsp Cocoa powder
- 1-1/2 Tbsp Peanut OR Almond butter
- Salt & pepper, to taste
- (If baking the burgers, preheat oven to 200C/400F and line a baking sheet with parchment paper)
- Make the mole sauce first.
- In a medium-sized pan, heat the olive oil over medium heat. Add the onion and cook, stirring, for approx 5 minutes, until translucent. Add the garlic, sugar and spices and continue to cook for a further minute. Add the remaining ingredients, bring to a simmer and cook on low for 10-15 minutes. Blend using an immersion blender and set aside.
- For the burgers, in a food processor, blend the black beans, 1/4 C mole sauce, green onions, spices and salt until you have a chunky purée. Pulse in the oats and finally stir through the diced pepper.
- For 4 large burgers, use a 1/3 C measuring cup to divide the mixture into 4 equal portions and flatten into thick patties.
- Heat a large non-stick pan over medium heat. Cook the burgers for approx 6-8 minutes on each side, or until brown. Alternatively, place the patties on the prepared baking sheet and bake for approx 30 minutes, flipping halfway through cooking.
- Serve burgers topped with the remaining mole sauce and sliced avocado (essentials!) plus your favourite burger toppings- vegan sour cream, sliced tomato, onion, etc.
These freeze well either after cooking and cooling or pre-cooking. Just lay them on a parchment-lined tray and stick the whole thing in the freezer. When solid, remove them from the tray and store them in a freezer bag. Inspired by Johanna's Tamale Burgers
Have you tried mole?
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And please share how you organise your recipe ideas!