Black Bean Burgers with Cilantro Lime Mayo

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This dinner was a SERIOUS crowd pleaser at my house last night (if two is considered a crowd.)  Nonetheless, both my husband and I were in love with this meal!  You probably feel like I say that about recipes a lot . . . and I think I do.  We either just really like food or I rock at finding REALLY good recipes . . . or both!

This recipe is perfect for you vegetarians or people like me who are trying to not eat quite as much meat.  I grew up in a house with a Dad who had to have meat with every meal and the past couple of months I have realized that mindset stuck with me.  And ever since getting Bountiful Baskets, my mindset has really changed.  We've been eating meatless meals a couple times a week and we are both loving it!

We also used up our red potatoes from weeeeeeeeks ago by serving roasted red potatoes alongside these yummy burgers.  It was the perfect side.  Just dice up your red potatoes into bite size pieces, toss them into a Ziploc bag with some olive oil and some spices of your choice (I used fresh garlic, seasoning salt, parsley, thyme, basil, and black pepper).  Shake the bag real good to coat each piece of potato and dump out onto a baking sheet.  Roast in the oven at 400 degrees for 25-40 minutes (just depends on how cooked you like them).

I hope you enjoy this recipe as much as we did!

Black Bean Burgers with Cilantro Lime Mayo

Burgers:
In the bowl of a food processor, pulse 4 slices stale or toasted whole wheat sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add 1 medium onion, chopped, and sauté until soft. Add 2 cloves garlic, minced, 2 tablespoons minced jalapeno pepper (membranes and seeds removed – unless you like more heat), and 1 teaspoon ground cumin. Saute for additional 2 minutes.

Scrape the mixture into the food processor. Add 1 (15 oz.) can black beans, drained and rinsed, 1 ¼ cups cooked brown rice, 2 teaspoon fresh lime juice, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Pulse until the beans are chopped, but not pureed.

Scrape the black bean mixture into a large bowl. Add ½ of the breadcrumbs and ¼ cup chopped cilantro. Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo:
In a small bowl, combine ½ cup mayonnaise, 2 teaspoons fresh lime juice, ½ teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and ¼ teaspoon freshly ground black pepper. Stir well.

Lightly toast 4 whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese (found in most supermarkets, but we just used cheddar), lettuce, 1 slice large tomato, and 3 slices avocado. Serve and ENJOY.