Step 1

Cook brown rice according to package instructions or use leftover rice.

Step 2

Cook dry black beans or drain canned ones. We actually like using this canned black bean soup since the black beans there are even more flavorful.

Step 3

Cook sweet corn or use canned ones.

Step 4

Use a food processor and add ½ of the measured black beans, all oats, rice, tomato paste, Worcestershire sauce, vegetable broth, and all spices.

Step 5

Pulse it a couple of times, at most 10-15 seconds. Scrape the sides with a spatula and pulse it for another 10-15 seconds. You don’t want to create a paste. It has to remain chunky.

Step 6

Add the bean mixture from the food processor to a large mixing bowl with the starch, the remaining ½ of the black beans, and sweet corn.

Step 7

Mix well with a spatula. Use your hands to feel the consistency. You should be able to form a ball with your hands easily. It should be wet but not too sticky. Chill it in the refrigerator for at least 15 minutes and at most overnight.

Step 8

Form burger patties in the size and thickness you like. We use approx. ⅓ cup of the mixture to create palm-size, 1-inch thick burgers.

Step 9

Take a skillet or frying pan and heat it over medium-high heat.

Step 10

Add vegetable oil and wait for it to be heated.

Step 11

Fry the black bean burger patties for 3-4 minutes per side.

Step 12

Add all sauce ingredients to a small mixing bowl. Mix them well with a spoon or spatula.

Step 13

Start with a toasted bun. Then spread a generous layer of our homemade yellow burger sauce on it. Add mache lettuce. Place chipotle black bean burger patties on top. Add sliced red onions and avocado. Top it with even more burger sauce. Close it with the top bun.