Black Bean and Pepperjack Burgers |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This recipe is amazing! I promise you will not miss the meat! Ingredients:
1/2 cup rolled oats |
1 (15 1/2 ounce) can black beans, rinsed and drained |
1 large egg |
1 teaspoon ground cumin |
kosher salt |
2 ounces finely grated monterey jack pepper cheese (1/2 cup) |
1 large scallion, minced |
2 tablespoons chopped fresh cilantro |
1 tablespoon olive oil |
4 whole wheat hamburger buns, toasted |
1 cup salsa |
1 avocado, sliced |
Directions:
1. ut the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 teaspoons salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.
2. With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes to let the burgers set up.
3. Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado.
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