Zesty Black Bean Burgers
Courtesy of Edible Schoolyard and Chef Keith Baxter
*Prepared by Melissa Vaughan for our May 2013 Evening with the Authors
5 whole wheat hamburger buns
3 tablespoons olive oil, divided
1 clove garlic, minced
1 15.25-ounce can black beans, rinsed and drained
1 teaspoon lime zest
½ teaspoon chili powder
½ teaspoon ground cumin
2 tablespoons fresh cilantro, chopped (optional)
½ teaspoon salt
Tabasco, to taste
1 egg, beaten
Tear or cut 1 bun into small pieces and pulse in the food process until fine crumbs. Add 1 tablespoon olive oil, garlic and drained beans. Pulse 5 or 6 times, be careful not to puree.
Put the mixture in a bowl; stir in the lime zest and seasoning; mix to combine. Taste for seasoning and correct as needed. Stir in egg. With lightly moistened hands, shape the mixture into 4 patties.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat until shimmering. Carefully add the patties; cook for 3-5 minutes, until the bottom is crispy and browned. Turn and continue cooking for an additional 2-3 minutes.
Serve with avocado, salsa and lettuce or traditional burger accompaniments. Can also be made as sliders (8 small patties.)