In my never ending search for the perfect veggie burger I came across this one from The Sweets Life, and immediately put it on the menu. It can be hard to get a good texture when making a bean-only burger, but this one was crisp on the outside and full of flavor on the inside. The thick layer of cheese made it decadent, and the cool avocado toned down the heat. I topped it with a little chipotle ranch and served sweet potato wedges on the side. I will definitely be making a big batch to form and freeze for quick, weeknight dinners!
Zesty White Bean Burgers
slightly adapted from The Sweets Life
2 c. cooked great northern beans
1 4.5 oz. can chopped green chilies, undrained
1/4 large red onion, minced
1 garlic clove, minced
1 c. old fashioned oats
1 egg, beaten
Salt and pepper
1 tsp. ground cumin
1/2 c. cornmeal
2 tbsp. canola oil
Sliced pepper jack cheese
1 avocado, sliced
Toasted buns, if desired (we omitted)
Place beans in the bowl of a food processor and pulse until chunky and slightly mashed.
Transfer to a large bowl, add chilies, onion, oats, egg, salt, pepper and cumin.
Shape into 4 patties, then place in the refrigerator for 30 minutes to firm up.
Heat a large skillet over medium-high, and preheat oven to 400*
Add oil, bring to temperatre, then add patties.
Cook until golden brown on the first side, about 4-5 minutes, then flip.
Transfer to the oven and allow patties to cook for 15 minutes, or until cooked through.
Top with cheese, turn the oven off and allow cheese to melt.
Remove from the oven, top with avocado and place in buns, serve.