This week enjoy black bean burgers with guacamole and griddled onions. These veggie burgers are tender, moist, flavorful, and healthy! What more can you ask for?
Prep Time: 10 Mins Cook Time: 10 Mins Total: 40 Mins Servings = 4 Large /6 Small
Calories: 240 kcal Carbohydrates: 36 g Protein: 12 g Fat: 5 g
Ingredients:
Extra-virgin olive oil, as needed
½ small yellow onion, diced
3 garlic cloves, minced
2 cans black beans, rinsed and drained, divided
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
2 tablespoons mayonnaise or vegan mayonnaise
? cup breadcrumbs
Kosher salt and freshly ground black pepper
1 small red onion, sliced
Toasted burger buns, lettuce and guacamole, to serve
Directions:
1. In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the yellow onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about two minutes more.
2. Add about two thirds of the black beans to the skillet; stir in the cumin, chili powder and paprika. Season generously with salt and pepper, and cook until the beans are warm, about 3 minutes. Taste and adjust the seasoning as needed.
3. Transfer the bean mixture to the bowl of a food processor. Add the breadcrumbs and mayonnaise and pulse until fully combined and mostly smooth. Transfer to a large bowl and stir in the remaining beans.
4. Form the burgers into 4 large or 6 small patties. At this point, you can individually wrap the burgers in plastic wrap and aluminum foil, and freeze for up to 3 months.
5. To cook the burgers, heat a few tablespoons of olive oil in a large skillet over medium-low heat. Add the burgers and cook until golden brown on one side, 5 to 8 minutes. Flip and cook until golden brown on the other side, about 5 minutes more. Transfer to a plate.
6. In the same skillet, add the red onion slices and cook until caramelized on one side, about 5 minutes. Flip and cook until golden brown, about 3 minutes more. Assemble burgers.
You can find the full recipe at purewow here!
