Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors—and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.
Ingredients (4 servings)
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 2 cloves garlic, minced, divided
- ½ teaspoon ground cumin
- ½ teaspoon salt, divided
- ⅛ teaspoon ground pepper
- ¼ cup crushed tortilla chips or panko breadcrumbs
- ¼ cup quick-cooking oats
- 2 tablespoons toasted pumpkin seeds, chopped
- 2 tablespoons chopped fresh cilantro plus ½ cup, divided
- 1 large egg, lightly beaten
- ¼ cup low-fat plain Greek yogurt
- ½ avocado
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 2 tablespoons water
- 4 cups shredded cabbage (green and/or red)
- 2 teaspoons olive oil
- 4 whole-wheat buns, halved and toasted
Preparation (Prep 45min|Ready In 45min)
- Combine beans, half the garlic, cumin, ¼ teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.
- Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.
- Meanwhile, combine the remaining ½ cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining ¼ teaspoon salt. Add cabbage and toss to combine.
- Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with ¼ cup cabbage slaw each. Serve the remaining slaw on the side.
