Hello Friends! As the summer winds down, I hope to find some more time to blog. It’s been one crazy few months and I have not had a dull moment yet. I’ve missed blogging and reading your blogs so I’m very happy to get back to it. While I was away ZestyBeanDog turned 2 in July! I missed it… does that make me a bad blog Mom? 🙂 Happy Belated Birthday ZestyBeanDog!
These burgers are wonderful and great for a filling lunch or dinner. They are low in fat and calories and high in fiber and have a decent amount of protein. You can make these as is and they will be vegan, adding some low fat cheese (as shown in picture above) will add some protein but will obviously not be vegan BUT tasty 😉 I will say these were awesome tasting but if you are expecting it to have the texture of meat, they will not quite (most freezer brands do not). I will be experimenting with that in the near future and see what happens. For now here is something not to be missed.
Prep Time: 30 min
Cook Time: 15 min
Serves: 2 large burgers or 2 medium and 1 small
- 1 Can low sodium black beans, drained well
- 1/2 Cup Panko bread crumbs
- 1 TBS Shallots, diced
- 1 tsp. Chia Seeds, ground
- 1 tsp. Flax Seeds, ground
- 1 Clove garlic
- 1 tsp olive oil
- 1 lime, juiced
- 1 tsp. Mexican oregano
- 1/2 tsp. Cumin
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1 green onion
- 2 TBS water
- Place all ingredients in a bowl and mix with a spoon. Transfer mixture to food processor (I love the Ninja).
- Blend all ingredients in a food processor, pulsing for about 20- 30 sec. It should not be liquidy or too dry. It will however be soft. Mold into patties and place on a plastic wrapped plate, cover and let set in fridge for at least 20 min.
- Turn skillet on medium and spray with pam or you can use regular olive oil. Once hot cook burgers for about 6-7 min on each side until golden brown and hot all the way through.
- Serve on your choice of bun with any toppings you like! It goes great with some sauteed kale! I love Cabot 75% as a reduced fat cheese, it’s very good!