Originally published at Cooking Light
20-Minute Black Bean Burgers
Yield: 4 Servings
Calories 230; Fat 12.4g; Satfat 1.7g; Monofat 4.7g; Polyfat 5.4g; Protein 10g; Carbohydrate 21g; Fiber 6g; Cholesterol 47mg; Iron 2mg; Sodium 428mg; Calcium 86mg; ; Sugars 1g
- 1 (1-oz.) slice whole-grain bread, toasted and torn into pieces
- 1/4 cup grated onion
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons fresh lime juice
- 3/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon grated lime rind
- 1 (15-oz.) can unsalted black beans, rinsed and drained
- 1/3 cup coarsely chopped walnuts
- 1/2 teaspoon hot sauce
- 1 large egg, lightly beaten
- 4 teaspoons olive oil
- Place bread in a food processor; pulse 5 times. Transfer to a bowl.
- Combine onion, garlic, juice, cumin, salt, rind, and beans in processor; pulse 4 to 5 times.
- Add bean mixture, walnuts, hot sauce, and egg to crumbs; stir well.
- Divide the mixture into 4 equal portions.
- Shape each portion into a 3/4-inch-thick patty.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add patties to pan; reduce heat to medium, and cook 4 minutes on each side or until browned.
- These burgers also work with any other canned bean variety, just mix and match the spices based on bean chosen. Za’atar and oregano would pair well with garbanzo beans, while a creole spice mix complements red beans.