BLACK BEAN BURGERS w/ Cilantro-Lime "Mayo"
This is a very delicious recipe. It isn't for everyone, I suppose but it passed the HT (hubby-test). Unfortunately, it did NOT pass the OKT (oldest-kid-test) but my youngest loved them!
Ingredients
Preparation Instructions
Burgers:
In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.
Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.
Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.
Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.
When you are ready to cook: Heat the remaining 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.
Cilantro-Lime Mayo:
In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper. Stir well.
Lightly toast the whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cheese, 1 slice tomato, and 3 slices avocado. Serve.
Ingredients
- FOR THE BURGERS:
- 4 pieces Day-old Or Toasted Gluten-Free or Whole-wheat Sandwich Bread, Ripped Into Small Pieces
- 2 Tablespoons Olive Or Canola Oil, Divided
- 1 whole Medium Onion, Chopped
- 2 cloves Garlic, Minced
- 2 Tablespoons Minced Jalapeno Peppers, Seeds & Membranes Removed
- 1 teaspoon Ground Cumin
- 1 can 15 Oz. Black Beans, Drained & Rinsed
- 1-¼ cup Cooked Brown Rice
- 2 teaspoons Fresh Lime Juice
- ½ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- ¼ cups Chopped Cilantro
- _____
- FOR THE CILANTRO-LIME "MAYO":
- 1 tbsp of Mayonnaise...REAL mayo...(I like to use Spectrum brand made w/ canola oil) Please don't use Miracle Whip!!!! For a complete explanation of why Miracle Whip is so bad, click HERE.
- 1/2 cup of Fage Greek Yogurt
- 2 teaspoons Fresh Lime Juice
- ½ teaspoons Ground Cumin
- 2 Tablespoons Finely Chopped Cilantro
- ¼ teaspoons Freshly Ground Black Pepper
- _____
- FOR THE ASSEMBLY:
- 4 whole Whole-wheat Kaiser Rolls Or Hamburger Buns...or go bunless like me. :)
- Your favorite Cheese (I am going to use goat cheese)
- Tomato/Lettuce
- sliced Avocado
- NOTE: for GLUTEN FREE EATERS, SIMPLY USE 2 LARGE LETTUCE LEAVES AS YOUR "BUN".
Preparation Instructions
Burgers:
In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.
Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.
Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.
Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.
When you are ready to cook: Heat the remaining 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.
Cilantro-Lime Mayo:
In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper. Stir well.
Lightly toast the whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cheese, 1 slice tomato, and 3 slices avocado. Serve.
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