These burgers can be hearty if made full-size or light if made mini. Either way, they're ultra-satisfying and can be changed up with a variety of toppings.
Ingredients:
2 cans black beans (or equivalent dry and soaked over night)
1/3 c. whole wheat bread crumbs
1/4 c. fresh cilantro leaves, washed and chopped
2 Tbs. plain nonfat Greek yogurt
1 egg
2 tsp. ground cumin
dash cayenne pepper
olive oil
mini whole wheat buns
Topping ideas:
- Mango Salsa (recipe to come)
- other salsa
- Greek yogurt
- spinach
- sharp white cheddar cheese
- avocado
Pour one can of black beans in a strainer and rinse with cold water. Pour rinsed beans in food processor and pulse. Slowly add bread crumbs, Greek yogurt, egg, cumin, and cayenne and puree. Scoop mixture into a medium bowl and add cilantro. Rinse the second can of beans and stir in with all other ingredients.
Coat your hands in olive oil and form black bean mixture into small patties. Place on a tray. Coat a pan in thin layer of olive oil and heat over medium-high heat. Use a spatula to lift a few patties into the pan. Cook until bottom of the patties becomes crispy, then flip. The outer surface of the patties should harden, but the center will remain soft. If you prefer drier burgers, add more bread crumbs next time.
Serve patties on whole wheat buns. Add desired toppings!
As a start, I dug out some old pots, a leftover bag of planting soil from last year, and some seeds. I also stopped at a local garden store to buy some mini plants....herbs, peppers, and tomatoes. Then I let the fun begin!
