Monday, February 20, 2012

Black Bean Burgers

Frozen black bean burgers have been a staple in my house for the past few years for a quick go-to veggie dinner.  When you put them on a bun with some avocado, lettuce and tomato they are all quite good.  So good, in fact, that I've never had the desire to make my own.  But then I found myself with some leftover black beans and no vegetarian option for dinner, so decided to give it a try.  I kept the recipe simple using ingredients that  I found in the fridge or in my pantry.  These burgers took about 5 minutes to pull together and have no added fat or salt.  I did use a bit of oil to saute them as they are too soft to stand up to the grill.  They're so delicious, you can forgo the bun and toppings.



Black Bean Burgers

2 cups black beans, drained and mashed
1/4 cup nonfat Greek yogurt
1/4 cup fresh bread crumbs (you can just crumble up a slice of bread)
2 tablespoons chopped fresh cilantro
2 chopped green onions
1/2 teaspoon cumin
1/4 to 1/2 teaspoon ground chipotle chili powder
1 small clove garlic, pressed
1 tablespoon vegetable oil



Combine all ingredients in a bowl and mash with a fork until well combined.  Shape into 4 patties.  The patties will be very soft. (I found it easiest to gently divide the bean mixture into four balls, add to the skillet and then flatten.)   Heat the oil in a nonstick skillet and cook patties over medium heat for about 5 to 6 minutes on each side until browned and crisp.  Serve, if desired, with avocado cream.


Avocado cream:
1 very ripe avocado, mashed
1 tablespoon lime juice
3 tablespoons water
1/4 teaspoon salt

Combine all ingredients and mix well until smooth.   A wire whisk will work well, if you want it very smooth process in a food processor or blender.


These burgers were so delicious, when I saw one leftover in the fridge the next morning, I just couldn't wait until dinner time.  I topped it with a fried egg and served it with sliced avocado for breakfast.  Great brunch idea, especially paired with a tequila Bloody Mary (hmm, guess I now have Friday's cocktail recipe on deck!)

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