Thursday, December 30, 2010

Bean Burgers with Avocado Lime Spread

Featured Ingredients: Goya Black Beans and Goya White Beans

Goya Beans
This is a wonderful dish for Meatless Mondays or Fiber Fridays or whenever you are channeling your inner herbivore.  Usually food that is fast, easy and cheap is not synonymous with good, take a very famous fast food chain, for example. This dish however, covers all the aforementioned characteristics not to mention nutritious.

These burgers stand up to any commercially produced veggie burger. They are not bland.  Two kinds of chili powder and cumin add a smoky flavor, depth and bit of heat, which balances nicely with the lime in the avocado spread. Topped with cheddar cheese, juicy tomato and red leaf lettuce and there's a burger worthy of any high end joint.

Bean Burgers with Avocado Lime Spread

Make Avocado Spread first
Scoop out 1 ripe avocado
Add juice of 1 lime
1 tbsp fresh cilantro
Finely diced red onion to taste.
Avocado Lime Spread
Bean Burgers 1 can Black Beans (Drained and Rinsed)
1 can White Beans (Drained and Rinsed)
You will need 2 cups total of beans (you will have some left over)
1/4 red onion roughly chopped
1/4 cup potato flakes
1/4 cup rolled oats
1/2 tsp chili powser
1/2 tsp chipotle chili powder (this is a lot smokier than the regular chili powder)
1/2 tsp cumin
1 egg
1/2 grated cheese (use any combination hard cheese, mozzarella* monterery jack, cheddar) *if using mozzarella do not use the fresh kind as it is too wet.

Combine all ingredients in a food processor (It's that easy)

Pulse until it's the consistency of ground beef/paste. Burgers should retain a little texture. Shape into 6 patties.  It is easier to remove patties when ready to cook if you put them on parchment paper.
Uncooked Bean Patties Ready for Skillet
 Heat oil in a non stick skillet.  Put no more than 4 patties at a time.  Do not over crowd pan. Fry burgers until brown on both sides about five minutes per side.  Cover skillet with lid to help promote cooking process.

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