Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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* |
Directions
- 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.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 680mg
- Total Carbohydrates: 61g
- Protein: 15g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 20%
0%
Iron 25%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Summer 2015.