South Western Chickpea Burgers on Portobellos with Creamy Adobo Sauce Recipe

Name: South Western Chickpea Burgers on Portobellos with Creamy Adobo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (14 Oz. Can) Garbanzo Beans; 1 can (4 Oz. Can) Diced Green Chiles; 1 Tablespoon Lime Juice; 2 Tablespoons Cilantro; 1/4 teaspoons Salt; 1 teaspoon Each Chili Powder And Cumin (optional, Only If Not Using Chipotle Peppers; 1 whole Egg; 1 cup Homemade Bread Crumbs; 6 whole Portobello Mushroom Caps, Wiped Clean With A Cloth (Or You Can Use Hamburger Buns Instead); 6 ounces, weight Can Chipotle Peppers In Adobo Sauce; 1 cup Sour Cream; 1 whole Avocado, Sliced Or Fork-smashed; 1/2 cups Sliced Scallions

Servings: persons

2 cans (14 Oz. Can) Garbanzo Beans
1 can (4 Oz. Can) Diced Green Chiles
1 Tablespoon Lime Juice
2 Tablespoons Cilantro
1/4 teaspoons Salt
1 teaspoon Each Chili Powder And Cumin (optional, Only If Not Using Chipotle Peppers
1 whole Egg
1 cup Homemade Bread Crumbs
6 whole Portobello Mushroom Caps, Wiped Clean With A Cloth (Or You Can Use Hamburger Buns Instead)
6 ounces, weight Can Chipotle Peppers In Adobo Sauce
1 cup Sour Cream
1 whole Avocado, Sliced Or Fork-smashed
1/2 cups Sliced Scallions

1
In a food processor or blender, combine chick peas, half of the green chiles, lime juice, cilantro, salt and spices (if using).
2
Pulse just a few times till blended but not pureed.
3
You want them slightly chunky.
4
Transfer to a bowl and add egg and bread crumbs.
5
Mix with a spoon till combined.
6
Heat a grill pan over medium-high heat.
7
Spray lightly with oil.
8
Brush a little bit of oil over both sides of the portobello and ssprinkle with salt.
9
Grill for 34 minutes on each side.
10
Remove from the pan and set aside.
11
Meanwhile, put chipotle peppers and sour cream into a blender.
12
Blend until smooth.
13
Transfer to a small bowl.
14
Using your hands, make small patties with the bean mixture and place them on the pan.
15
Let cook for 4 minutes until browned.
16
Using a spatula and going against the grill bumps, gently flip them over.
17
Cook another 34 minutes.
18
Remove from the heat and place on the mushroom cap (or bun).
19
Top with avocado, scallions, and chipotle cream sauce.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cans (14 Oz. Can) Garbanzo Beans, 1 can (4 Oz. Can) Diced Green Chiles, 1 Tablespoon Lime Juice, 2 Tablespoons Cilantro, and more.

Yes, South Western Chickpea Burgers on Portobellos with Creamy Adobo Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Western Chickpea Burgers on Portobellos with Creamy Adobo Sauce

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