This is a perfect recipe for Meatless Monday or any night of the week you want to go vegetarian (or even vegan, just make appropriate substitutions). Black beans are super affordable (look for them in the bulk section) and high in protein!
3 ½ cups dried black beans picked over and rinsed (you can substitute 2 cans of black beans but make sure you buy a brand that doesn’t contain the bisphenol A or BPA lining)
1 onion, finely chopped
3 fresh cilantro sprigs
3 garlic cloves, smashed, skins removed
4 tablespoons of mayonnaise (or substitute Greek yogurt)
1/3 cup dried bread crumbs (to make gluten-free use gluten free crackers)
2 ½ teaspoons of ground coriander
½ teaspoon of ground chipotle seasoning
½ cup chopped cilantro
4 burger buns (my favorite are brioche!)
2 tablespoons of grapeseed oil (or some other high heat oil like avocado oil)
1 avocado sliced thin
Salsa or pico de gallo, or fresh tomatoes
Cheese of choice (if desired)
If using dried black beans, soak overnight. Bring beans, onion, garlic and cilantro sprigs to a boil in a large wide pot. Cover with water. Water level should be at least 3-4 inches above beans. Reduce heat and simmer, partially covered, until beans are completely tender about 1.5-2 hours (if you cook them al dente you will have a grainy texture). When beans begin to tenderize, add a few pinches of salt. Drain beans and discard cilantro sprigs.
In a food processor or blender, pulse half of bean mixture with onions, garlic, mayonnaise, bread crumbs, coriander and chipotle until combined. Transfer to a bowl and stir in remaining bean mixture. Make 4 burger patties.
Heat oil in a heavy skillet over medium-high heat. Cook burgers until they are crisp and lightly browned, turning once. Total cook time is about 5-7 minutes (if you make thick burgers cooking time will be longer). Serve on buns immediately and garnish with your favorite accompaniments!