Ingredients
3½tbsplight mayonnaise,Hellman’s
1tbspchipotle in adobo sauce,canned
16ozblack beans,rinsed and drained
½red bell pepper,cut into 2-inch pieces
½cupscallions,chopped
3tbspcilantro,chopped
3clovesgarlic,peeled
1jumbo egg
1tbspcumin
½tsposher salt
1tsphot sauce
½cupquick oats
4whole wheat
1smallhass avocado
Preparation
Combine mayonnaise and chipotle, set aside.
Dry the beans well after washing, extra moisture will keep the burgers from sticking.
In a medium bowl, mash beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.
Then stir into mashed beans.
Divide mixture into four patties and place them onto a flat surface covered with wax paper. If it’s too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats.
Freeze at least 2 hours before cooking or keep frozen until ready to cook.
Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7 to 8 minutes on each side or you can bake in the oven at 375 degrees F on a lightly oiled baking sheet.
