Black Bean Burgers With Red Onion, Guacamole and Creamy Salsa
Makes 6 burgers
Over time I developed a recipe for a first-rate bean burger with just two cans of drained beans — one can mashed, the other left whole. The resulting patty had the look and texture of a meaty burger. I've since discovered that as long as I sandwich the bean burger in a great bun and surround it with familiar burger toppings, I really can't tell the difference. Small white beans, black-eyed peas, and pinto beans are all good choices. Avoid larger beans like chickpeas and cannellini beans. Patties made from these larger varieties tend to fall apart during cooking.
- 2 cans (15. 5-ounces each) black beans drained, 1 can left whole, 1 can fork-mashed
- 1 cup dry breadcrumbs
- 2 large eggs, lightly beaten
- 3/4 cup prepared salsa, divided
- 1/4 cup chopped fresh cilantro
- 1 teaspoon each: ground cumin and coarsely ground pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon oil
- 2 avocadoes, mashed
- 1/2 cup Greek yogurt
- 2 teaspoons lime juice
- Salt and ground black pepper
- 6 slices red onion
Mix beans, breadcrumbs, eggs, salsa, cilantro, cumin, pepper, and garlic powder in a medium bowl. Divide into 6 equal portions and flatten into 4-inch patties.
About 20 minutes before serving, heat all burners of a gas grill on high. Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over it. Close lid and return to temperature. Alternatively, build a hot charcoal fire.
Lightly brush burger tops with oil. Place burgers, oiled side down on hot rack, cover and grill until spotty brown, about 3 minutes. Lightly brush tops with oil and turn. Cover and continue to grill until burgers are spotty brown on remaining side, about 3 minutes longer. Place buns on grill rack, turn off heat, and let burgers and buns continue to cook until cheese melts and buns are warm.
Meanwhile, mix 2 mashed ripe avocados with lime juice and salt and pepper to taste. Mix remaining 1/4 cup salsa with yogurt. Spread a portion of yogurt sauce over each bun bottom. Set burger on bun bottom, top with a portion of guacamole, red onion and yogurt sauce.
Note: This burger can also be cooked indoors by heating 1/4 cup olive or canola oil in a large (12-inch) skillet over strong medium heat. Add patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total. Warm buns in a 300-degree oven, about 5 minutes.