Mexican Black Bean Veggie Burgers
Servings: 4
Total Time: 30 minutes prep & cook, 1 hour chill time
Ingredients
2 15-ounce cans black beans, drained and rinsed
1 large egg, lightly beaten
1/2 cup sharp cheddar cheese, finely shredded
1/4 cup rolled oats
1/2 tsp salt
1 tsp garlic powder
1 tsp ground cumin
2 TBSP chili powder
1 TBSP olive oil
4 iceberg lettuce leaves
4 burger buns
Avocado Mayo:
1 medium ripe avocado, pitted, peeled, and chopped
2 TBSP mayonnaise
1/8 tsp salt
Directions
1. Mash the beans in a large bowl using a potato masher or fork until well mashed. Add the egg, cheese, oats, salt, garlic, cumin, and chili powder to the bowl and mix everything until well combined. Form the mixture into 4 equal size patties roughly the same diameter as your burger buns. Cover the patties and refrigerate for 1 hour.
2. Mash the avocado in a bowl, add the mayonnaise and salt and mix until well combined. Set aside.
3. Heat the oil on a griddle or nonstick pan over medium heat until shimmering. Cook the burgers for about 10 minutes per side.
4. Toast your burger buns and serve the patties on the toasted buns with the lettuce and Avocado Mayo.
2. Mash the avocado in a bowl, add the mayonnaise and salt and mix until well combined. Set aside.
3. Heat the oil on a griddle or nonstick pan over medium heat until shimmering. Cook the burgers for about 10 minutes per side.
4. Toast your burger buns and serve the patties on the toasted buns with the lettuce and Avocado Mayo.
