Burrito Burgers — a plant-based American recipe by BOSH!
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Burrito Burgers

We are properly obsessed with these Burrito Burgers right now. They've got everything you love about a loaded burrito: smoky chipotle, cumin, black beans. But they're packed into a proper burger patty you can hold in your hands. The texture is spot on, crispy on the outside, hearty and flavourful in the middle, and they come together in just 15 minutes; which still blows our minds every time. Stack them up with all your favourite toppings, salsa, guac, the works, and you've got a dinner that feels like a real event. Honestly, make these tonight.

Cook: 15 min
Serves 4

Before You Start

  • Food processor
  • Mixing bowl
  • Large frying pan

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp chipotle paste
  • 1 tbsp cumin
  • 1 tsp maple syrup
  • 1 tsp salt
  • 2 tbsp ground almonds
  • 2 clove garlic cloves
  • ½ tbsp cayenne pepper
  • ½ tbsp smoked paprika
  • ½ tsp pepper
  • 1 250g bag of microwavable brown rice
  • 200g breadcrumbs
  • 1 white onion finely chopped
  • 240g black beans drained
  • 1 x 240g can of black beans drained
  • 4 burger buns halved
  • guacamole - homemade or shop-bought
  • salsa
  • iceberg lettuce
  • plant-based grated cheese
  • nachos
  • oven fries

Method

1

Making the patties

  • Warm the olive oil in a pan, add the onions and fry for 5-6 minutes
  • Add the garlic and fry for 1 minutes
  • Add the chipotle paste, cumin, cayenne pepper, smoked paprika, maple syrup, salt and pepper to the pan and stir it into the onions
  • Pour the brown rice, 200g of the black beans, bread crumbs and ground almonds into the pan and stir them into the onions
2

Blend the ingredients

  • Pour the contents of the pan into the food processor and blitz it to a thick batter
  • Pour the burger batter into mixing bowl and fold in the remaining black beans
  • Taste the batter and season to perfection
  • Shape the batter into burger patties
3

Fry the burgers

  • Warm some olive oil in a pan over a medium heat and fry the burgers on both sides until they’re cooked through
4

Build the burgers

  • Build the burgers with guacamole, dairy free cheese, salsa, broken nachos and iceberg lettuce and serve with fries

Tips & Variations

  • Make them ahead: These patties are great made the day before. Just shape them, pop them in the fridge overnight and they'll hold together even better when you cook them.
  • Spice it up: If you like more heat, add an extra teaspoon of chipotle paste or a pinch more cayenne. Trust us on this one, it really lifts the whole thing.
  • Load your toppings: We find this works really well with smashed avocado, pickled red onions and a big spoonful of salsa. The freshness cuts through the smokiness perfectly.

Why This Works

The trick here is blending part of the black beans while leaving some whole, so you get a patty that holds together brilliantly but still has loads of texture to bite into. The chipotle paste and smoked paprika do the heavy lifting on flavour, giving you that deep, smoky hit that makes these taste like they've been cooking for hours. Ground almonds are the secret weapon; they bind everything and add a subtle richness that you'll notice even if you can't quite place it.