Serve this meatless black bean burger on a bun with hot sauce-spiked ketchup, spinach leaves, tomato, a slice of Monterey Jack cheese, avocado slices, and onion.

Kathy Kitchens Downie, RD
Recipe by Cooking Light November 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
4 patties (serving size: 1 patty)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

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  • Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.

Chef's Notes

Nutrition analysis does not include toppings.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

182 calories; fat 12.3g; saturated fat 1.3g; mono fat 6.7g; poly fat 3.6g; protein 6.6g; carbohydrates 15.6g; fiber 4.6g; cholesterol 53mg; iron 2mg; sodium 448mg; calcium 103mg.