The Meatless Monday kick is something I’ve been really intrigued by (mostly financially), but never thought would be practical for us. David is like many men who believe it’s not a meal without meat. And let’s be honest, even as a girl I don’t really feel strong without some of that type of protein too. Nonetheless, I decided to try my hand at it to find something vegetable-friendly, but still every bit as sustaining and fulfilling. These burgers got both of our a-okays, and made us think maybe we could do Meatless Mondays.
At least, every once in a while. Maybe. If there’s other dishes as good as this.
SPICY, MAN-APPROVED BLACK BEAN BURGERS
Serves 8 burgers
30 ounces black beans
2 eggs
1 jalapeno
2 garlics
2 tablespoons tomato sauce
1/2 cup panko
1 teaspoon chili powder
1/2 cup corn
2 avocados, sliced
8 whole wheat buns
Sriracha sauce
Spinach
Salt & pepper
In a food processor, pulse together jalapeno, garlic, half of black beans, and salt & pepper. Remove mixture from food processor and combine in a mixing bowl with remaining black beans, eggs, panko, tomato sauce, and corn. Form into burger-sized patties.
Heat a skillet over medium-high heat. Cook burgers on each side for about 4 minutes. Serve on buns with spinach, sriracha, and avocado slices.
- 30 ounces black beans
- 2 eggs
- 1 jalapeno
- 2 garlics
- 2 tablespoons tomato sauce
- ½ cup panko
- 1 teaspoon chili powder
- ½ cup corn
- 2 avocados, sliced
- 8 whole wheat buns
- Sriracha sauce
- Spinach
- Salt & pepper
- In a food processor, pulse together jalapeno, garlic, half of black beans, and salt & pepper.
- Remove mixture from food processor and combine in a mixing bowl with remaining black beans, eggs, panko, tomato sauce, and corn.
- Form into burger-sized patties. Heat a skillet over medium-high heat.
- Cook burgers on each side for about 4 minutes.
- Serve on buns with spinach, sriracha, and avocado slices.
Adapted from Eat, Live, Run.