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Wednesday, March 19, 2014

Black Bean Patties with Avocado Tomato Salsa

I pinned this recipe a couple of weeks ago because we love healthy dinners but honestly I think I've only had a black bean burger once before and it was just okay. I don't like the idea of eating an entire patty full of beans but this recipe was promising since it only uses 1 can of beans for 4 servings so I decided to give it a try. I'll mention that Eric was extremely skeptical and said a few times that he might be eating cereal for dinner instead haha. Luckily they were really delicious and we'll definitely be making it again! The tomato/avocado mixture you serve it with adds a wonderful creaminess to the crispy burgers too!

Black Bean Patties with Avocado Tomato Salsa
from: Cookin' Canuck serves 4 (2 patties per serving)

- 3 pieces of day-old or toasted whole wheat sandwich bread
- 3 Tbsp olive oil
- medium onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp jalapeno, minced, seeds and membranes removed
- 1 tsp cumin
- 15oz can of black beans, drained and rinsed
- 1 1/4 cups cooked brown rice (I used a Uncle Ben's microwaveable pouch)
- 2 tsp fresh lime juice
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/4 cup cilantro, chopped

- 2 avocados, cut into 3/4 inch pieces
- 1 cup cherry tomatoes cut in half (I used chopped Roma tomatoes since Eric doesn't like cherry)
- 1 tsp fresh lime juice
(you could always skip this and use whatever you favorite jar of salsa is instead but I'm such an avocado lover that this salsa is the perfect topping)

Pulse sandwich bread in food processor to form breadcrumbs and then set aside in large bowl. Heat 1 Tbsp oil in large skillet over medium heat. Add onion and saute until soft, then add garlic, jalapeno and cumin for additional 2 minutes. Scrape mixture into food processor.

Add black beans, brown rice, lime juice, salt and pepper to food processor. Pulse until beans are chopped but not pureed. Pour into the large bowl with the breadcrumbs and add cilantro. Stir well until combined.

Form into 8 patties. Place onto baking sheet lined with plastic wrap. Cover with plastic wrap and refrigerate for at least 30 minutes. Heat 1 Tbsp oil in a large skillet over medium heat. Add 4 patties and cook for 4 minutes on each side (there should be a nice crust on each side). Repeat with remaining 4 patties and 1 Tbsp oil.

To make the salsa gently stir together tomatoes, avocado and lime juice. Note: if you are not eating all the servings at one time (the two of us had this for two nights) then just use 1 avocado and make half of the mixture and make it fresh when you eat the leftovers another day.

Serve 2 patties topped with tomato avocado salsa. We also roasted some red potatoes and served those with our patties as well.

Although it is not super quick to make, (due to the chilling in the fridge and whatnot) this one is definitely a keeper! The leftovers tasted just as good heated up in the microwave. So if you are unsure of bean burgers (or meatless meals), this is a great recipe to try!

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