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Recipe

Black Bean and Pepper Jack Burgers

Scott Phillips

Servings: 4

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

Ingredients

  • 1/2 cup rolled oats
  • 1 15.5-oz. can black beans, rinsed and drained
  • 1 large egg
  • 1 tsp. ground cumin
  • Kosher salt
  • 2 oz. finely grated pepper Jack cheese (1/2 cup)
  • 1 large scallion, minced
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. olive oil; more for the plate
  • 4 whole-wheat hamburger buns, toasted
  • Jarred salsa, for serving
  • Sliced avocado, for serving

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 60
      Sodium (mg): 490
      Carbohydrates (g): 46
      Fiber (g): 9
      Protein (g): 15

Preparation

  • Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.
  • With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes to let the burgers set up.
  • Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado.

Reviews

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Reviews

  • TheEarlofGrey | 06/05/2017

    To my surprise, everyone liked this - including a fussy child who had begged for a "real" hamburger. We put guacamole and fresh salsa on top and there were no leftovers. The teenagers asked me to make more and put them in the freezer so they can heat them up after school. Will definitely make again, very easy too.

  • LArcher | 07/08/2016

    This is my favorite "quick" black bean burger. It is always requested in the summer time when we tend to do alot of BBQ'd meat and so it is a change from that. I do cook these on the BBQ, just because we still like the smoky flavor.

  • grlup | 05/26/2016

    Have to agree with others...these are really good. I used smoked pepper jack which added to the overall flavor. Will definitely make these again!

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