these black bean burgers are so hearty and pleasant you'll overlook they may be meat-loose. Oatmeal enables bind the burger however additionally adds bulk to the patties.
BURGERS :
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- One 15-ounce can black beans, drained and rinsed
- 1 teaspoon cumin
- 4 to 6 sprigs thyme, leaves removed and gently chopped
- 1 packet plain instant oatmeal
- 1 egg, beaten
- 1 clove garlic, finely chopped
- 1/2 cup frozen corn
TO SERVE :
- Salsa
- Avocado slices
- Lettuce, shredded
- 4 multi-grain wheat buns, toasted
- 4 teaspoons mayonnaise
For the burgers:
- In a massive bowl or plastic bag mash the beans, leaving some chunks. Stir in the cumin, thyme and garlic. Stir to combine and taste to season with a pinch of salt and pepper. Stir in the corn, oats, and egg. Refrigerate combination for 10 mins to hydrate the oats.
- In a huge pan on medium warmness add the olive oil and while it starts offevolved to swirl scoop out 1/four of the combination and drop onto the pan, barely smoothing it right into a circle. cook on one facet till golden and a bit crisp, approximately 8 mins, flip and cook dinner on the other facet for simply 6 minutes extra.
To serve:
- spread the bottom of each set of buns with a thin layer of mayonnaise, pinnacle with lettuce, the patties, avocado, salsa then every other bun.
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