Try this burger once for the health benefits of lean bean protein, and you’ll be back for the satisfying taste.
Photo by Gina Moore
MAKES 3 LARGE BURGERS
Burger
1 15-ounce can black beans, rinsed and drained
¼ cup chopped onion
2 cloves garlic, minced
1 small poblano pepper, seeded and chopped
1 teaspoon chipotle chili powder
1 tablespoon Worcestershire sauce
1 large egg
½ cup rolled oats (or breadcrumbs)
Kosher salt
Fresh ground black pepper
3 pepper jack cheese slices
3 onion burger buns
1 cup baby spinach, washed and dried
Roasted red bell pepper relish (see recipe below)
In a medium bowl, coarsely smash half of the beans and combine with onion, garlic, pepper, chili powder, Worcestershire sauce, egg, oats, salt and pepper. (Alternately you can do this in a food processor using the “pulse” setting.) Mix in the remaining whole beans (this provides texture for the burger). Form mixture into patties. Add additional oats if needed so patties are sticky and hold together. These patties are delicate so handle carefully. Refrigerate for 1 hour or overnight.
In a skillet—sprayed with cooking spray—over medium-high heat, carefully place and cook patties 4–5 minutes on each side. Cover each patty with a cheese slice the last 30–60 seconds, just long enough to allow cheese to melt. Cover the bottom part of each bun with spinach and top with a burger. Serve with pepper relish.
Roasted Red Bell Pepper Relish
¼ cup fresh chopped cilantro
1 clove garlic, minced
2 tablespoons fresh-squeezed lime juice
1 teaspoon ground cumin
1 cup chopped roasted bell peppers (store-bought or homemade)
½ cup chopped white onion
Kosher salt
Fresh ground black pepper
In a medium bowl, mix all ingredients. Cover with plastic wrap and let sit for 30 minutes, or refrigerate until ready to use. Can make up to 2 days ahead. Strain before serving.