September 28, 2012

Black Bean Burgers

These burgers are full of flavor and oh, so healthy (not to mention easy and inexpensive). Even my husband, the Mid-West raised, meat and potatoes guy, enjoyed these. I served them along with chipotle sweet potato fries and a side salad. Enjoy!

1 TBS cooking oil, such as canola
2 1/2 cups canned black beans, rinsed and drained
2/3 cup finely chopped fresh cilantro
1/3 cup corn kernels (frozen or fresh)
1 large scallion, finely chopped
1/4 cup panko (Japanese breadcrumbs)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 ground chipotle (recommend Penzey's)
1/2 teaspoon salt
1 large egg white (or 3 TBS milk of choice - soy, almond, etc.)

For Serving
Mango Chutney
Avocado, sliced
Whole-Wheat Buns

Heat the oil in a large non-stick pan over medium high heat.

Place black beans in a medium bowl; mash with a potato masher or pastry blender. Stir in the cilantro and the next 9 ingredients (through egg white). Shape bean mixture into 3 to 4 (1/2-inch-thick) patties. Cook patties in the hot skillet for about 20 minutes, carefully turning once.

Serve burgers on whole-wheat buns with lettuce, a large dollop of mango chutney and a slice of avocado. 

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