I’ve eaten my share of black bean burgers, but I have to say, this one is one of the best ones I’ve ever had! Not sure what makes it so special! My 10 year old loved it as well. I used white hamburger buns instead of the wheat, because that’s what I had on hand. Easy and delicious!
Kicky Black Bean Burgers
(Cooking Light, June 2017)
time needed: 30 min.
1 (15-oz.) can unsalted black beans, drained
5 (1 1/4-oz.) whole-wheat hamburger buns, toasted and divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
2 tablespoons canola oil
2 ounces sliced pepper-Jack or Monterey Jack cheese
1/2 cup fresh refrigerated pico de gallo
4 lettuce leaves
Place beans in a large bowl; mash with a fork. Place 1 toasted bun, torn, in a food processor; pulse until fine crumbs form. Stir breadcrumbs, cumin, and next 5 ingredients (through egg white) into beans.
Divide and shape bean mixture into 4 (1-inch-thick) patties. Heat oil in a large skillet over medium-high. Add patties to pan; cook 4 minutes on each side or until browned.
Divide cheese evenly among patties; cook 1 minute or until cheese melts. Top bottom halves of remaining 4 buns evenly with patties, pico de gallo, lettuce, and top halves of buns.