Red Bean Burgers With Avocado And Lime Recipes
CILANTRO BEAN BURGERS WITH CREAMY AVOCADO-LIME SLAW
Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors--and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top.
Provided by Sara Haas, RDN
Categories Healthy Vegetarian Burger Recipes
Time 45m
Number Of Ingredients 18
Steps:
- Combine beans, half the garlic, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.
- Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.
- Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining 1/4 teaspoon salt. Add cabbage and toss to combine.
- Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 54.7 g, Cholesterol 47.9 mg, Fat 11.4 g, Fiber 15.3 g, Protein 16 g, SaturatedFat 2.1 g, Sodium 711.7 mg, Sugar 7.2 g
RED-BEAN BURGERS WITH AVOCADO AND LIME
Mashed kidney beans are amped up with carrots, chili powder, and oregano for these meatless burgers.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Lightly mash beans in a large bowl, leaving some whole. Add carrot, chili powder, oregano, breadcrumbs, and eggs. Season generously with salt and pepper; stir until thoroughly combined. Divide mixture into 4 portions and form into patties.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add patties and cook, undisturbed, until bottom forms a browned crust and most of oil is absorbed, 10 to 12 minutes. Flip patties and add remaining 1 tablespoon oil to pan, swirling to coat bottom. Cook, undisturbed, until browned on other side and heated through, 8 to 10 minutes. Serve on buns with accompaniments.
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- Begin by draining and rinsing one can of kidney beans. Using a fork or potato masher, mash the beans. It's ok if there are a few whole or partial beans in this mixture. It just adds to the final texture.
- In a separate bowl, drain all of the liquid from the jar of prepared salsa. Divide and reserve 1/4 C for the burger mixture and the rest for serving.
- Add 1/4 C to the mashed kidney beans as well as the cornmeal. I easily found a vegetarian corn muffin mix by Jiffy in my grocery store. You could also make your own mix if you'd prefer.
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