Chipotle Cherry Burger

DIET Vegan
It’s July so summer cherries are everywhere. From our farmers markets to seasonal smoothies, I cannot get enough. I have had cherry BBQ sauce but never a cherry burger… til now. This vegan Chipotle Cherry Burger is savory, spicy and a little sweet. Perfect for summer!
|Written July 7, 2014

INGREDIENTS

  • 1 pound cherries, pitted
  • 2 cups cooked sushi rice
  • ¼ cup black beans
  • 1 chipotle pepper in adobo sauce, minced
  • ¾ cup red onions, small dice
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • ¼ cup bread crumbs
  • ¼ cup oats
  • 1 tablespoon cilantro, chopped
  • 3 tablespoons olive oil
SERVINGS8 burgers
TOTAL TIME2hours, 20 minutes
PREP20minutes
INACTIVE1hour
COOK1hour

Chipotle Cherry Burger

1

Roast 1 pound of pitted fresh cherries for 45 minutes at 400 degrees F. In fact, you might want to roast a couple pounds. Cherries not only make great veggie burgers but they are also wonderful on ice cream.

Roasted Cherries

2

In a small fry pan, warm a tablespoon of olive oil over a medium heat and then turn the heat up to medium-high. Add 3/4 cup of red onion and cook until caramelized. Reduce heat til medium-low and add in 3 minced cloves of garlic and cook for about a minute longer, until garlic is just fragrant.

Caramelized Onions

3

Transfer the cherries to a food processor and puree. Don’t liquify the cherries. The mixture should be fairly chunky. Add a minced chipotle pepper, caramelized onions and garlic, 2 teaspoons salt, and 1 tablespoon cilantro to the cherries and mix well.

Cherry Burger

4

Puree 2 cups of cooked sushi rice and fold that into the mixture. Grind the 1/4 cup of oats in a food processor and add that in too. Fold in the 1/4 cup black beans.

Chipotle Cherry Burger

5

Lay out a sheet of wax paper and sprinkle some of the bread crumbs over it. Using a piece of plastic wrap, grab a chunk of burger mix, form it into a ball that’s a bit bigger than a golf ball, and remove as much air as possible. You want the these balls to be compact as the looser they are, the less likely they will stay together when cooking. Place the ball on the bread crumb-lined sheet, still using the plastic wrap, and flatten it out to about 1/2 inch thick. This should result in about 8 burgers.

Burger Patties

6

Warm 2 tablespoons olive oil in a large skillet over a medium-high heat and cook the patties until a bit crispy on each side.

7

Serve with your favorite burger toppings and enjoy!

EAT

Chipotle Cherry Veggie Burger

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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