Sriracha Black Bean Burgers are a fiber- and protein-filled vegan dish with a kick! Put an egg on it, top with guacamole, and serve with a side salad or vegetable to round out the meal!
Although it already passed, this month’s Recipe ReDux theme is in honor of St. Patrick’s Day.
A Play on Patties
While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.
I’ve made a variety of burgers and patties in the past – salmon burgers, tuna burgers, turkey burgers, Moroccan lamb burgers, beef burgers, edamame burgers, corn and basil cakes, and pumpkin pancakes. Recently I saw a Cooking Light recipe for Black Bean Cakes (thanks to my colleague Ann Dunaway Teh, who featured them on her Menu Plan Monday a few weeks ago). The first time I made them I followed the directions pretty much to a T. They were great! My husband, who is not usually a fan of meatless meals, thought so too. Once I saw this month’s ReDux theme, I decided to make some modifications to the recipe and after a few renditions, I came up with my final adaptation. (Note to Recipe ReDuxers: It’s very challenging to make Cooking Light recipes even healthier!) I served the burgers topped with a layer of guacamole, a fried egg, and a drizzle of sriracha sauce. Add a side salad or vegetable of your choice to round out the meal.
- 2 15-ounce cans no-salt added black beans, rinsed and drained
- 1 large egg
- 2 1/2 tablespoons canola oil, divided
- 1/2 cup finely chopped green onions
- 1/2 cup finely diced red peppers
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin, divided
- 1/3 cup finely diced waterchestnuts
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup chopped cilantro
- 1 teaspoon sriracha sauce, or more to taste
- 1/2 cup whole wheat panko
- fried egg, optional
- In a food processor, pulse beans, egg, and 2 tablespoons canola oil until mixture is a coarsely chopped paste.
- Heat the remaining 1/2 tablespoon canola oil in a medium skillet over medium-high heat. Saute onions 1 1/2 minutes. Add garlic and red peppers; saute another 2 minutes until crisp tender. Add 1/2 teaspoon cumin and saute another 30 seconds. Remove from heat.
- In a large mixing bowl, combine the bean paste, cooked vegetables, waterchestnuts, remaining 1 teaspoon cumin, salt, pepper, cilantro, sriracha, and panko. Fold together with a spatula until well combined.
- Using 1/3 cup measuring cups, form patties and set aside on a plate (use wax paper between layers so burgers don't stick). If you have the time, refrigerate for at least 30 minutes.
- Coat a non-stick griddle with cooking spray. When hot, place burgers on top. Cook 3 minutes on each side. Remove from griddle and set aside on a foil-lined baking sheet to keep warm in oven or warming drawer.
- Serve topped with guacamole and a fried egg.
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 150Sodium: 163mgCarbohydrates: 20gFiber: 6gSugar: 1gProtein: 7g
What’s your favorite burger/patty/cake?
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