I am all on board with working in more meatless meals for my family. I could never give up meat full time but I love making a meal out of veggies and hearty proteins likes beans! I am a lucky lady, my family is so great about going along with whatever I choose to whip up for dinner and I was so so glad when these Black Bean Burgers with Cheddar, Avocado & Scallion Creama turned out to be a huge hit!
These burgers are super hearty and flavorful, they are packed with black beans, brown rice, bell pepper, corn, garbanzo bean flour and a couple simple seasonings. On top of the burgers is a wonderful aged cheddar, slices of fresh avocado tossed in lime juice and then the AMAZING scallion creama! The scallion creama is so easy, just some sour cream, garlic, scallions, salt & pepper! All the components work perfectly together and make for a great meatless meal any day of the week!
A little note, these are a little on the fragile side as in don’t try cooking them on a grill, they will fall apart. Cooked in a large pan with just a little oil the burgers get a wonderful crisp exterior. These are not like heavy as a puck prepackaged veggie burgers found at some stores. I look forward to trying a lot more varieties of vegetarian burgers very soon!
- 3 cans organic black beans, rinsed and drained
- 2 garlic cloves, smashed
- 1 red bell pepper, rough chop
- 1 egg
- 2 tsp chili powder
- 1 tsp onion powder
- 1 1/2 cups cooked brown rice
- 1 cup corn
- 3/4 cup garbanzo {chickpea} flour
- sliced aged white cheddar
- avocado, sliced tossed with lime juice
- 1 cup sour cream
- 5 scallions
- 2 garlic cloves
- salt & pepper
- Add the beans, bell pepper, garlic cloves and egg into a food processor. Pulse until 3/4 the way smooth. Place the mixture into a bowl.
- Add the chili powder, onion powder, brown rice, corn and garbanzo bean flour to the bean mixture. Stir until well combined.
- Using a large cookie scoop form the patties evenly, will get approx 8 burgers. Place the patties onto a parchment lined baking sheet and refrigerate for an hour, it will help them set a bit.
- Heat oil in a large non stick pan over medium high heat. Cook the burgers on each side until crisp. Place the burgers back onto a lined baking sheet.
- Once all the burgers are cooked, top with a slice of cheddar and pop into a 350 degree oven for about 10 minutes to warm the burgers through and melt the cheese.
- For the scallion crema, place the garlic and scallions into a food processor and pulse a few times until finely chopped. Add in the sour cream and just pulse a couple times until combined and smooth. Taste and season with salt and pepper to taste.
- We skipped the burger buns and served the burgers topped with the sliced avocado and scallion crema.
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