Black Bean Burger
By Sue Serves 4
The beans in this vegetarian recipe taste remarkably like beef. Full of fiber, vitamins, and anti-oxidants.
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- 2 14oz cans black beans, rinsed and drained, divided
- 4 tbsp Reduced fat mayonaise
- ⅓ cup panko bread crubs
- 2 tsp ground cumin
- 2 tbsp fresh oregano
- ½ a pepper jalapeno pepper, minced
- ¼ cup cilantro
- 3 tbsp canola oil
- 4 whole whole wheat hamburger buns
- 1 whole large tomato
- 4 leaves lettuce leaves
You may also need:
Blender, Bowl, Food Processor, Kitchen Knife, Skillet, Spoon
Did you know that by rinsing canned beans, you can cut 40% of the sodium? Can't wait to add these burgers to our dinner routine!
Process 1 can of beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and jalapeno until a coarse puree forms.
Transfer to a bowl, and stir in cilantro and remaining can of beans. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Cook burgers until outsides are crisp and lightly browned, turning once (about 5 minutes total).
Top with sliced tomatoes and lettuce and serve on buns.
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