Protein- and fiber-rich black bean burgers with a kick from spicy Sriracha sauce. Serve topped with guacamole and a fried egg and a side salad or vegetable to round out the meal.
Course
Burgers, Entree, Main, patties
Cuisine
Vegan-Friendly, Vegetarian
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings8
Calories150kcal
AuthorJessica Levinson
Ingredients
215-ounce cans no-salt added black beans, rinsed and drained
1large egg
2 1/2tablespoonscanola oildivided
1/2cupfinely chopped green onions
1/2cupfinely diced red peppers
2clovesgarlicminced
1 1/2teaspoonsground cumindivided
1/3cupfinely diced waterchestnuts
1/2teaspoonkosher salt
Freshly ground black pepper
1/4cupchopped cilantro
1teaspoonsriracha sauceor more to taste
1/2cupwhole wheat panko
fried eggoptional
Instructions
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.