Not one but two kinds of beans get together to make these delicious veggie burgers, which are all dolled up with an avocado and basil cream. Savory, tender, and moist, the recipe below will please even the meat-eaters among you.If you're making burgers for a crowd, it's easy to make the bean mixture ahead of time. Just be sure to cover it well with plastic wrap before storing it. Once it's been chilled, it'll be even easier to form the mixture into burger patties.
Two-Bean Burgers with Avocado Cream
6
10 minutes
20 minutes
30 minutes
1 16-ounce can black beans, drained
1 16-ounce can white beans, drained
1 large egg
4 garlic cloves, minced
1 teaspoon Cajun seasoning
2/3 cup sour cream
1 avocado
10 medium basil leaves
1 cup panko
2 tablespoons olive oil
6 hamburger buns
Preheat the oven to 400 degrees
Combine the beans, egg, garlic, and Cajun seasoning in a food processor. Process until relatively smooth but some chunks still remain. Set the mixture aside in a bowl.
Rinse out the food processor and add the sour cream, avocado, and basil. Process until smooth and place in a serving dish.
Form the bean burger mixture into patties and dredge in panko.
Brush the burgers with olive oil on both sides and set on a nonstick baking sheet. Bake for 20 minutes, or until cooked through and crispy on the outside.
Toast the hamburger buns. Serve each burger on a bun with a dollop of avocado sauce.