Warm 1 tablespoon oil in a nonstick frying pan over a
medium heat. Add the onion, peppers and garlic and
cook for 3–5 minutes until tender, stirring occasionally.
Add the black beans and cook for about 2 minutes just
until any excess moisture from the beans is evaporated,
stirring occasionally. Remove from the heat and let cool for
10 minutes. Transfer the bean mixture to a food processor.
Add the remaining ingredients and pulse 10–12 times until
the beans are coarsely puréed. Let stand for 5 minutes.
Next, gently form four burgers using the ¼ lb setting on the Weber Burger Press, shape your patties. Place
on a greaseproof paper-lined roasting tray and cover with
clingfilm. Refrigerate for at least 2 hours or up to 24 hours
(If not, they will be too soft to turn on the grill.)
Mix the chipotle cream ingredients. Cover and refrigerate.
At the barbecue:
Prepare the grill for grilling/direct cooking over medium
heat (180–230°C/350–450°F).
Brush the burgers on both
sides with oil. Grill over grilling/direct medium heat for
8–10 minutes, with the lid closed, until heated through,
turning once.
Brush the burgers on both
sides with oil. Grill over grilling/medium heat for
8–10 minutes, with the lid closed, until heated through,
turning once.
During the last minute of grilling, toast the
buns, cut side down, over grilling/direct heat. Spread the top
bun halves with avocado. Top the bottom bun halves with
lettuce, tomato, a burger and chipotle cream. Serve warm.
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