Got some leftover chili in the fridge? Turn it into yummy bean burgers!
Remember that black bean chili from Friday? After eating my way through most of the pot, I realized that I really didn’t want another bowl of chili for lunch, but I also didn’t want to waste any of that leftover smoky, beany goodness. Instead of dishing up my 4th bowl of chili of the week, I decided to try turning the bit of leftover chili into burgers instead. They came out great!
I love reusing leftovers, and part of the inspiration for my chili-to-bean-burger experiment was Wing It Vegan’s “Wing It, Don’t Fling It” challenge.
She’s always whipping up such creative recipe remixes, and her creativity is what got me thinking outside the box with this recipe. I love that she’s challenging folks to work with leftovers and failed recipes, rather than tossing them. What a delicious way to reduce food waste!
Chili Bean Burgers
Yield: 2 burgers
- 1 tablespoon olive oil
- 1 1/2 cup leftover chili
- 1 teaspoon flax meal mixed with 1 tablespoon water
- 1/2 cup sliced almonds, ground into a meal in the blender – you’re going for a floury consistency here, not almond butter
- Heat the olive oil in a frying pan on medium low
- In a bowl, combine the remaining ingredients, mixing well. Add the water 1 tablespoon at a time to moisten the dough. How much you need depends on how wet the chili is that you started with. If the dough it feeling too moist, you can add more almond flour until it’s reached a nice, slightly-sticky consistency.
- Divide the dough in half, and form into two patties.
- Fry for 5 minutes on each side, until both sides are a little bit crispy and browned.
Lately, I’ve been really into eating my veggie burgers on top of a bed of greens instead of a bun. It all started in the weeks leading up to my gestational diabetes test, when I was playing it super safe and avoiding anything that might spike my blood sugar. Since passing the test I’ve eased up a bit, but the burger-on-a-salad thing has stuck with me. It’s delicious!
I served up this burger on a bed of pea shoots tossed with a little lemon juice and topped it all off with chopped avocado and scallions. It was great! If you prefer your burger on a bun, though, by all means do it up! It would be great with some sprouts, Vegenaise, and a big slice of tomato!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!