White Bean and Chipotle Burgers

I have many gods I pray too - parking goddess, weather gods, good clothes shopping goddess - but most importantly I worship at the altar of Mark Bittman. Although he did briefly desert me when he stopped the Minimalist column for the New York Times - my devastation and tribute noted here - he came back! And while the Minimalist is now in video form (such a hoot!) he does do occasional recipe like columns as well. This burger was inspired by his "Semi-Vegan" post he published after the new year to help people with eat healthy resolutions.

Of course I tweaked it with my own preferences - as Bittman would have wanted. With some homemade chipotle in adobo in the refrigerator I substituted that for the cayenne pepper he recommended. These were so good, I ate the first batch before I had a change to photograph them - no problem making more!

This is practically a pantry dish if you have beans, chipotle and oatmeal on hand. Only the fixings need to be bought fresh. I would also file this under tasty and cheap - feed four people for less than $10!

White Bean and Chipotle Burgers

2 cups cooked white beans
2 tablespoons chipotle in adobo sauce (less for less fire)
1/2 cup dry uncooked oatmeal flakes
salt
pepper

Combine all in blender and puree until well blended. Pour into bowl and scoop out 2 tablespoons at a time onto parchment and or wax paper and shape into small patties. Chill for 15 minutes in fridge to help set burgers. Fry in lightly oiled pain, turning VERY carefully, until crust forms. Serve with your favorite toppings.

Hugs!

Recipes currently inspiring me:

Acorn Spaetzle at Hunter Angler Gardener Cook
Hominy Soyrizo Stuffed Poblanos at Chez Cayenne
Pozole Rojo at Simply Recipes