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!
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.
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.
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.
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.
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.
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.
Serve with your favorite burger toppings and enjoy!