vegan black bean burgers

Dinner

Vegan Black Bean Burgers

These easy vegan black bean burgers have a healthy dose of fiber thanks to the combination of black beans and quinoa. Cumin and chipotle chile powder give these vegan burgers a Southwestern spin. Using your hands to combine the mixture creates a soft, uniform texture.

Ingredients

1 (15.5 ounce) can no-salt-added black beans, rinsed
1 cup cooked quinoa
½ cup whole-wheat panko breadcrumbs
½ cup chopped scallions
1 tablespoon no-salt-added tomato paste
1 ½ teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon garlic powder
½ cup vegan mayonnaise, divided
½ teaspoon salt, divided
1 medium avocado
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons water
2 tablespoons extra-virgin olive oil
6 small whole-wheat hamburger buns, toasted
6 thin slices tomato

Directions

Place beans, quinoa, panko, scallions, tomato paste, cumin, chile powder, garlic powder, 1/4 cup mayonnaise and 1/4 teaspoon salt in a large bowl; mash the mixture together with your hands. Shape into six 3/4-inch-thick patties. Arrange the patties on a plate; refrigerate for 10 minutes.
Combine avocado, lime juice, cilantro, water and the remaining 1/4 cup mayonnaise and 1/4 teaspoon salt in a food processor; process until smooth, about 30 seconds.
Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, 3 to 4 minutes per side.
Divide the avocado mixture evenly among top and bottom bun halves. Arrange the bean patties and tomato slices evenly on the bottom bun halves; replace the top bun halves.