Black Bean Burgers with Cilantro Lime Sauce
Try this Black Bean Burgers with Cilantro Lime Sauce recipe
Try this Black Bean Burgers with Cilantro Lime Sauce recipe
- 2 cloves garlic minced
- 2 tsp chili powder
- 1 tbs cumin
- 2 1/2 cups cooked black beans or canned
- 1 cup ground oats. i took rolled oats and ground them in
- 1/2 bell pepper finely diced
- 1/2 red onion finely diced
- 1/2 cup cilantro chopped fine
- 1/4 jalapeno finely diced. more if you like it hot!
- 1/4 cup corn fresh or frozen
- 1 to 2 tsp salt
- 1 tbs oil
- favorite toppings: tomato avocado, red onion, greens, and cilantro lime sauce (recipe below)
- Carbohydrate 11.3311200028273 g
- Cholesterol 0 mg
- Fat 55.2526651109807 g
- Fiber 2.42095003624309 g
- Protein 2.16337500113821 g
- Saturated Fat 7.1493305142836 g
- Serving Size 1 1 recipe (127g)
- Sodium 36.3720000107366 mg
- Sugar 8.91016996658422 g
- Trans Fat 2.80553400547597 g
- Calories 535 calories
Step-by-step
- Preheat oven to 375
- Heat pan on stove medium high with the oil. I use a cast iron pan so that I can transfer straight to the oven.
- Reserve ¾ cup beans.
- Place all other ingredients in the food processor and pulse until combined but still slightly chunky.
- Stir in remaining beans.
- Form patties. I made 8 pretty good sized patties.
- Fry in oil for a few minutes on each side until browned and crispy.
- Place in oven and bake for 25 minutes.
Ground oats absorb excess moisture from the legumes and vegetables, acting as the structural binder that keeps these patties intact during handling. Canned black beans require thorough rinsing and draining before processing to remove excess starch that interferes with adhesion. Pulse the mixture in a food processor rather than pureeing it completely. Retaining whole bean fragments provides crucial texture contrast against the smooth binder. Cast iron is the ideal skillet material because it retains high thermal energy and moves safely from the stovetop directly into a 375 degree oven. Fry the patties for three to four minutes per side until a deep brown crust develops on the exterior. This initial sear creates a barrier that prevents drying during baking. Bake for twenty-five minutes until the centers firm up and lose their soft, wet resistance when pressed gently with a spatula. Scaling the recipe up or down requires careful adjustment of the moisture-to-binder ratio, as changing the volume of vegetables will alter how much liquid the oats must absorb. Doubling the batch works best when processed in two separate loads to prevent uneven chopping in the machine.
