meatless monday: double stack black bean burgers with avocado

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Do you have a favorite black bean burger recipe? I’ve tried several, and I think this one is my favorite so far. Before this attempt, I’ve never been happy with the exterior texture of my burgers; they’re mushy and almost runny. These, however, were full-bodied and full of texture because of the quinoa on the inside and the panko breadcrumbs on the outside. The classic combination of black beans and avocado works well here because of the flavor profile of the black bean burgers: the cumin and red pepper flakes bring a smokiness that is cooled down by the avocado spread.

I served these burgers with crispy, seasoned oven fries from a previous blog post that I adapted from a Skinnytaste recipe. The great thing about this supper is that I was absolutely full and happy after the meal, and when I looked up the nutrition information, I could not believe how healthy and low calorie it was. Upon a closer look, it should really come as no surprise: think about all of the fiber in this meal! The black beans, quinoa, and avocado are filled with the stuff, and the potatoes from the oven fries are also a fiber contributor.

The brioche bun is clutch here because of its ability to hold its form. Be sure to toast it for maximum support for this hearty not-burger!

Double Stack Black Bean Burgers with Avocado

Serves 4

15 oz. black beans, drained and rinsed

2 cups quinoa, cooked

1 shallot, sliced thin

3 garlic cloves, minced

1 ear of corn, kernels cut off

1 Tbsp. olive oil

1/2 tsp. cumin

1/2 tsp. red pepper flakes

1/4 tsp. salt

1 cup fresh cilantro, plus about 1/2 cup chopped for avocado spread

1/3 cup panko breadcrumbs

cooking spray

1 avocado

juice of 1 lime

1 tsp. hot sauce

other garnishes (I used sliced tomato, refrigerator pickles, and alfalfa sprouts)

4 brioche buns, split and toasted

In a small skillet, heat the olive oil over medium, add the shallot and garlic, and cook for about 2 minutes. Next, add the corn, cumin, red pepper flakes, and salt and cook for 1 minute more, then remove from the heat. In a food processor, combine the black beans and veggies and pulse to combine. Next, add the quinoa and cilantro and pulse to combine and incorporate. Remove the blade from the food processor bowl and form 8 thin patties with your hands. Place the patties on a cookie sheet lined with nonstick parchment paper, then cover with another sheet of parchment paper and refrigerate for about an hour. When you’re ready to cook the black bean burgers, heat a grill pan to medium high and spray with cooking spray. While the grill pan is heating up, press about 1 tsp. panko onto each side of the burgers, then cook for about 5 minutes on each side on the grill pan.

While the burgers are cooking, split and scoop out the avocado and place it into a small bowl with the remaining cilantro, lime juice, and hot sauce. Mash until it turns into a spread, but leave a few chunks of avocado for texture.  Using the back of a spoon, spread the avocado mixture onto both sides of the toasted brioche buns, then add two black bean patties to each sandwich and top with your choice of toppings.

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