I think over the weekend I am going to make some black bean sliders in respect to my vegetarian friends. If you're reading this Moe, come over. I got this recipe from a page on Facebook. Check them out... https://www.facebook.com/VegetarianRecipes247
The burgers:
Sounds like a lot of work but really it's just a bunch of ingredients to give the burger texture and flavor due to lack of beef. Comment below if you give this a try and I will do the same!
The burgers:
- 1 tbsp plus 1 tsp canola oil, divided
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium chipotle pepper, seeded & minced
- 3/4 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 1/2 tsp fresh lime juice
- 3 tbsp panko breadcrumbs
- 3 tbsp minced cilantro
- 1 California avocado, chopped
- 1/4 cup minced cilantro
- 2 tbsp nonfat plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/2 small chipotle pepper, seeded & minced
- 1/8 tsp salt
- 8 whole wheat dinner rolls, but in half
- 2 Roma tomatoes, sliced
Instructions
The burgers:
- Heat 1 teaspoon olive oil in a medium skillet set over medium heat. Add onion and sauté until soft. Add garlic, chipotle pepper, cumin, salt and pepper. Saute for additional 2 minutes.
- Scrape the mixture into the food processor. Add black beans, brown rice and lime juice. Pulse until the beans are chopped, but not pureed.
- Scrape the black bean mixture into a large bowl. Add the breadcrumbs and the cilantro. Stir the mixture until combined.
- Divide the mixture into 8 equal portions (about 1/4 cup each) 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 30 minutes.
- Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the patties and cook for 3 minutes per side. If the skillet is not large enough to fit all of the patties, cook them in two batches.
- While the patties are resting in the fridge, make the sauce.
- In the bowl of a food processor, combine the avocado, cilantro, yogurt, lime juice, olive oil, chipotle pepper and salt. Puree until smooth.
- Divide the avocado sauce between the rolls (about 1 tablespoon plus 1 teaspoon sauce per roll). Top each with one black bean patty and one slice of tomato. Serve.
Sounds like a lot of work but really it's just a bunch of ingredients to give the burger texture and flavor due to lack of beef. Comment below if you give this a try and I will do the same!