In the winter, summer seems like a distant dream, filled with sunshine and happiness. Now that it’s here, it’s filled with sweaty nights, frizzy hair, and a lofty AC bill. So, I try to remember the things that I love about summer, one of those things being burgers. I’ve been wanting to make a black bean burger for a while now, and I’m pretty glad I did.
This burger has some mexican flavors, so I decided to make a guacamole to top it off. But this isn’t any guacamole…it’s the famous guac from Rancho La Puerta, a health spa in Mexico where my mom got me this cookbook. They add pureed edamame or peas to their guac to cut the fat and increase the nutrients. And it still tastes pretty awesome. All the usual suspects below, plus some shelled edamame. Edamole!
Pureed edamame. Blends right in with mashed avocado.
Now onto the burgers. Chopped pablano pepper, onion, cilantro, and garlic are combined with whole wheat bread crumbs, beans, corn, spices, and an egg. Form burger patties.
Once you cook the burgers, you can freeze them individually just like the kind you buy in the freezer isle. Except these taste better and you just saw everything that went into them.
Top the burgers with the edamole and you’ve got an incredible summer burger, sans meat.
Nutritional highlights: Guacamole is great for you…avocados have healthy fat. That being said, they do still have a lot of fat. By adding some pureed edamame, we increase the protein and nutrients and reduce (without eliminating) the good fat. The burgers also have plenty of protein from the beans and are another great meatless option that meat eaters and avoiders will both love.
Black Bean Burgers:
- 1 can black beans, rinsed and strained
- 1/2 cup corn, frozen or fresh
- 1/2 cup onion, chopped
- 2 cloves garlic
- 1/3 cup cilantro
- 1/2 cup whole wheat bread crumbs, from about 2 slices stale or toasted bread
- 1 egg
- 1/2 tspn chili powder
- 1/2 tspn cumin
- 1/3 cup poblano pepper, chopped
- salt and pepper
1. In food processor, grind onion, garlic, cilantro and pulse until pieces are small and well combined combined but not completely pureed. Add black beans and pulse a few more times, so some beans are still whole but others are broken up. You can also mash with a fork if you prefer.
2. Transfer to a bowl and add corn, bread crumbs, and spices. Stir to combine. Add egg and stir. Form into patties (really press um together) and refrigerate for at least an hour before cooking.
3. Cook burgers in non stick frying pan on medium heat with a little bit of olive oil. Cook for about 4 minutes on each side or until they are nicely browned. They might fall apart a little so be gentle when flipping. Eat immediately or freeze for future use.
Rancho La Puerta “Aztec Guacamole”
Use to top burgers or as an appetizer with tortilla chips