Southwest Black Bean Burgers
These protein-packed black bean burgers have a southwest flair with a flavorful seasoning combo and added veggies. Plus, their freezer-friendly!
- 1/2 red bell pepper cut in half
- 1/2 small sweet onion cut in half
- 1 15 oz. can low-sodium black beans, drained, rinsed
- 1 large egg
- 1/2 cup breadcrumbs
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon olive oil
- 4 hamburger buns
- 1 to mato on the vine sliced
- 1 avocado sliced
Place pepper and onion in food processor and blend until finely chopped (if there's a lot of water after blender, strain it out using a mesh strainer). If you don't have a food processor, grate or finely chop peppers and onions.
Mash black beans in large bowl. Add peppers/onions, egg, breadcrumbs, chili powder, cumin and garlic powder. Season with salt and pepper, to taste, and mix well. Divide into 4 patties.
Heat oil in skillet over medium heat. Add patties and cook 6-8 minutes on each side.
Top buns with burgers, tomato and avocado.
Calories: 402kcalCarbohydrates: 60gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 46mgSodium: 609mgFiber: 15gSugar: 5g