These are delicious and very easy to put together. I didn't make any changes to the recipe other than doubling it. I was feeding a mixed group of guys and girls, vegetarian and non, so I made the burgers a little bigger than the recipe intended to make sure everybody had plenty to eat - I ended up with 6 patties rather than the 8 you'd expect. I think I could have definitely gotten 8 normal sized patties, though. I served with avocado, was a great addition.
Black Bean Burgers with Sriracha Aioli
Add zesty Black Bean Burgers with Sriracha Aioli to your mealtess dinner options. They're superfast to make and will become a fast favorite as well.
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- Calories: 250
- Fat: 6.8g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 2.3g
- Protein: 10.4g
- Carbohydrate: 35.4g
- Fiber: 4.5g
- Cholesterol: 47mg
- Iron: 2.8mg
- Sodium: 710mg
- Calcium: 133mg
- 1 (15-ounce) can unsalted black beans, rinsed and drained
- 1/4 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced garlic
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- Cooking spray
- 4 (1 1/2-ounce) hamburger buns
- 1/4 cup canola mayonnaise
- 1 teaspoon Sriracha (hot chile sauce)
- 1 teaspoon fresh lime juice
- 2 cups baby arugula
- 1. Preheat oven to 425°.
- 2. Place beans in a large bowl; lightly mash. Stir in onion and next 7 ingredients. Divide mixture into 4 portions; shape each into a 1/2-inch-thick patty.
- 3. Arrange patties on a baking sheet coated with cooking spray. Bake at 425° for 8 minutes; turn after 6 minutes. Add bun halves to pan; bake 3 minutes.
- 4. Combine mayonnaise, Sriracha, and juice; spread over bottom halves of buns. Top each serving with 1 patty, 1/2 cup arugula, and top halves of buns.
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