Southwestern Bean Burgers
You'll never miss the meat in this vegetarian burger, made from pantry staples and in only minutes. A southwestern flair gives these bean burgers plenty of flavor and zing!
Servings 6 servings
Calories
Ingredients
- 2 (15.5 oz) cans black beans, white beans, pinto beans, or black-eyed peas
- 1 cup dried bread crumbs
- 2 large eggs slightly beaten
- 1 teaspoon coarsly ground pepper
- 1/2 teaspoon garlic powder
- 1/2 cup prepared salsa
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 6 hamburger buns or 12 slider sized buns
- 1/4 cup olive or canola oil
- 2 avocados
- 1/2 cup mayonnaise
- 2 teaspoons fresh lime juice
- sliced tomatoes
- thinly sliced red onions
Instructions
- Drain 1 can of the beans and reserve the liquid. In a medium bowl, mash the beans. Drain the second can, and add to the mashed beans along with the breadcrumbs, eggs, pepper and garlic powder. Stir in the salsa, cumin and cilantro. If necessary, add some of the reserved bean liquid until the mixture holds together but is not wet. Divide the mixture into 6 patties, or 12 patties for sliders.
- Warm the buns in a 300F oven for about 5 minutes. Meanwhile, heat 1/4 cup olive or canola oil in a large skillet over medium-high heat. Add the patties and cook, turning once, until a crisp, brown crust forms on both sides, about 6 minutes total.
- While the patties are cooking, mash the avocados in a small bowl. Mix in the mayonnaise, lime juice and salt and pepper to taste.
- Place a patty on each bun, topped with the avocado mixture, lightly salted tomatoes, and thinly sliced red onions.
