Photo: Becky Luigart-Stayner; Styling: Sabrina Bone
I always thought veggie burgers would be hard to make, but this was super simple! Perfect for a Monday night dinner. We skipped the tomatoes and spinach, because there's nothing worse than tomatoes out of season. But we did use the avocado, onions, and cheese to top. According to the magazine article, the veggie burger at Ruby Tuesday's has 900 and some calories! What?! That's worse than a Whopper! This homemade version is much healthier and is very satisfying. The original recipe called for one egg and one egg white, but I think it's lame to throw away a protein rich yolk, so I just used two whole eggs. It's also necessary to use tough, crusty buns. Mushy hamburger buns with a mushy black bean burger would be too mushy.
Serve on a bun with a hot sauce-spiked ketchup, spinach leaves, tomato slice, a slice of Monterey Jack cheese, avocado slices, and onion.
1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil, divided
2 teaspoons chopped garlic
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
2 large eggs, lightly beaten
1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.
Yield: 4 patties (serving size: 1 patty)
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