Black Bean Burgers
These burgers pack a robust bean flavor and bold Southwestern seasonings. Cooking them over medium heat prevents the patties from charring, but you'll still get a crispy brown crust.
Servings and Ingredients
|2 (15 oz each) cans Hy-Vee black beans, rinsed and drained|
|⅓ c. Hy-Vee panko bread crumbs|
|1 Hy-Vee large egg|
|3 tbsp. Hy-Vee Select roasted garlic hummus|
|2 tsp. ground cumin|
|2 tsp. Hy-Vee dried oregano|
|½ tsp. cayenne pepper|
|½ c. corn|
|½ c. chopped green bell pepper|
|½ c. chopped red onion|
|½ c. chopped baby bella mushrooms|
|¼ c. chopped fresh cilantro|
|3 tbsp. Hy-Vee canola oil|
|6 Hy-Vee Bakery hamburger buns, toasted|
|Desired condiments and toppings, such as hummus, cheese slices, onion slices, avocado slices, tomato slices, lettuce leaves, jalapeño pepper slices*|
- Using a potato masher, mash beans in a large bowl. Add panko, egg, hummus, cumin, oregano, and cayenne; combine well. Stir in corn, green bell pepper, onion, mushrooms and cilantro. Form into 6 patties.
- In a large skillet, heat oil over medium heat. Cook burgers for 5 minutes, turning once halfway through, or until outsides are crisp and lightly browned. Serve on toasted buns with desired condiments and/or toppings.
- *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.
400 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 680mg
- Total Carbohydrates: 61g
- Protein: 15g
Vitamin A 6%
Vitamin C 20%
Hy-Vee Seasons Summer 2015.