Chipotle Black Bean Burgers: A Hangry Runner’s Quick Fix
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It’s 7:45 p.m and the sweat from your “easy” run is still crystallized on your brow. You still need to stretch, foam roll, do core, work out your plantar with the lacrosse ball, meditate, edit your photos for your freelance gig, finish the design for the split-short onesie you just can’t seem to nail and, oh yeah, eat.
Now you’re not only starved, you’re pissed about it. You simply cannot spend an hour making that salmon recipe that’s silently shaming you from the corner of your kitchen. But wait! Before you spiral down the spoonfuls-of-peanut-butter-and-recovery-drink hole, take a look at Shalane Flanagan and Elyse Kopecky’s mouthwatering, make-ahead recipe for black bean burgers, from their book, “Run Fast. Cook Fast. Eat Slow.”
Whip these bad boys up on a Sunday night, freeze them between layers of parchment paper, and thaw them the night before a long day. Now you’re only a few minutes away from an A+ microwavable meal (or less than ten minutes away from a sizzling fried burger, if you’re really feeling crazy).
Alternatively, throw a few black bean burgers together to impress your vegetarian friends without breaking the bank or having to solve the mystery of how to firm up tofu—that’s a problem for future you. Right now your only mystery to solve is which of your sides pairs best with these burgers: salad, sweet potato fries, or spoonfuls of peanut butter.
1 tablespoon virgin coconut oil, plus more for frying
1 cup finely chopped onion
1 teaspoon fine sea salt, divided
2 cans (14.5 ounces each) black beans, rinsed and drained
1/2 cut oat flour
2 chipotle peppers in adobe sauce (canned), chopped
2 tablespoons of tahini (ground sesame seeds)
1 teaspoon ground cumin
1 lime cut into wedges
- Heat the oil in a frying pan or cast-iron skillet over medium-high heat. Add the onions and 1/2 teaspoon of the salt and cook until softened, about 5 minutes. Removie the pan from heat.
- Dry the beans well with a paper towel, place in a large bowl, and use a potato masher (or your hands) to smash until sticky, with some whole pieces.
- Add the cooked onion, oat flour, egg, peppers, tahini, cumin, and remaining 1/2 teaspoon of salt to the beans and stir well to combine. To firm up, place mixture in fridge for 15 minutes, or until ready to fry. (Or throw them in the freezer for hangry days down the road!)
- Heat the same pan (wipe it clean with a towel) over medium heat. Add enough coconut oil to completely coat the bottom. Use a 1/3 measuring cup to scoop the burgers into the pan, being careful not to overcrowd them. Flatten slightly with a spatula. Cook for 4 minutes, or until golden and crispy. Carefully flip each burger and cook for an additional 3-4 minutes.
- Transfer to a paper towel-lined plate. Carefully wipe the out the pan, add more oil, and continue with the remaining burgers. Serve the burgers with lime wedges.