It’s better to sauté these burgers rather than grill them because they have a fragile texture and lack the protein that meat and fish have to hold everything together.
SERVES: 4
INGREDIENTS:
- 3 Tbs. olive oil
- 1/2 cup thinly sliced scallions, white and green parts
- 1/3 cup finely chopped fresh poblano chile (1 small chile)
- 2 large cloves garlic, finely chopped
- 1 15-oz. can black beans, drained and rinsed
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
- 1 large egg, lightly beaten
- 1/2 tsp. pure chile powder, such as ancho or new Mexico
- 1/2 tsp. ground cumin
- Kosher salt
- Tomatillo and Avocado Salsa
INSTRUCTIONS:
- SAUTÉ THE VEGETABLES: Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.
- MIX THE INGREDIENTS: Transfer the mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into four equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours.
- COOK THE BURGERS: Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.
- SERVE: Serve with the Tomatillo and avocado salsa.
NUTRITIONAL INFORMATION PER SERVING:
- 300 calories | 9g protein | 26g carb | 19g total fat | 3g sat fat | 13g mono fat | 2.5g poly fat | 55mg chol | 490mg sodium | 9g fiber.
