Ingredients

The following ingredients have 6 Servings
  • 2 tbsp vegetable oil
  • 1 portobello mushroom (chopped)
  • 1/2 cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp chilli powder
  • 2 tsp cumin
  • 19 oz can red kidney beans ( drained)
  • 1 cup cooked green lentils
  • 3/4 cup rolled oats (not instant)
  • juice of one lime
  • 1 chipotle pepper
  • 1 tbsp adobo sauce
  • 2 tbsp fresh cilantro (or parsley, chopped)
  • 1 large egg (beaten)
  • 6 tbsp mayonnaise
  • 1 tbsp adobo sauce
  • 6 buns (I used brioche)

Instruction

  • Heat 1 tbsp of the oil in a large pan over medium-high heat
  • Add mushrooms, onion, and garlic, and saute until onions and mushrooms are softened, about 3 minutes
  • Stir in chilli powder and cumin, cooking until fragrant. Remove from heat and set aside
  • In a food processor, add beans, lentils, rolled oats, egg, lime juice, chipotle pepper, adobo sauce and cilantro
  • Pulse in the processor until mixture is combined but still chunky. Stir in the onion mushroom mixture.
  • Over medium high, heat a large pan with enough vegetable oil to cover pan
  • With your hands, form 6 fairly large patties into balls, flattening between your palms.
  • Fry patties until crisp, about 5 minutes per side.
  • In a small bowl, stir together mayonnaise and adobo sauce to make chipotle mayo.
  • Serve topped with chipotle mayo on buns with fixings, (avocado slices, lettuce, red onion, pickles, and salsa)