Photo by Jesse Hendrix-Inman; styled by Stu Plush
This hearty and healthy burger recipe from Brigitte Nguyen of The Kentucky Proud Kitchen makes it oh-so-easy to eat your veggies.
1 can black beans, rinsed and drained
¼ red onion, minced
½ bell pepper, finely diced
1 carrot, peeled and grated
½ cup corn
3 cloves garlic, minced
½ cup breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon spice rub
1 teaspoon chili powder
½ teaspoon smoked paprika
1 teaspoon onion salt
Freshly ground black pepper
4 slices pepper jack cheese
4 hamburger buns, toasted and buttered
4 slices tomato
1½ cups shredded romaine lettuce
1 avocado, pitted and thinly sliced
- Remove excess liquid from the black beans by draining them on paper towels. Place them in a large bowl and roughly mash them up with a fork.
- Add the remaining ingredients—all the vegetables, egg, breadcrumbs and seasonings. Using your hands, squeeze and knead this mixture until it will hold together. Mash the beans with your fingertips and really knead all the vegetables into a cohesive mixture. Divide into four portions and shape into patties.
- Fry the black bean burgers in a lightly greased, nonstick pan until browned on both sides, flipping just once and taking care not to break the patties.
- Place slices of cheese on top to melt and serve on toasted, buttered buns, topped with tomato, lettuce and avocado.