Black Bean Burgers

1/2 cup rolled oats
1 15.5-oz can black beans, rinsed and drained
1 large egg
1 tsp. ground cuminSAM_0229
Kosher salt
½ cup shredded pepper Jack cheese
1 medium shallot
3 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
4 whole-wheat hamburger buns

Put the oats in a small food processor and pulse four times to roughly chop. Add half the beans and pulse into a course paste, about 6 pulses. Add the egg, cumin, and ½ tsp. salt and process to mix well, about one minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, shallot, and cilantro.

With wet hands, form the bean mixture into four patties and transfer to a lightly oiled plate. Refrigerate briefly to let the burgers set.

Heat a large heavy skillet on high heat; add the oil and swirl the pan to coat the bottom. Cook the burgers until brown with a good crust, about 3 minutes on each side. Serve the burgers on buns, topped with sliced tomato and avocado, or your favorite garnish.

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