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Sunday

Black Bean and Avocado Burgers




2 cans of black beans, well drained
2 avocado, overripe
1/4 cup potato flakes (or GF oatmeal flour)
2 plum tomatoes
1 lime, de-seeded and peeled
1/8 cup cilantro leaves
1/4 teaspoon chili powder
salsa, optional
olive oil

In a food processor, or with a potato masher, mash all ingredients. The burger mixture should feel like traditional burger, not too dry not too wet -- if it sticking to your hands add a bit more potato flakes. If too dry add some salsa or another tomato. Mixture can be kept in the fridge for a few days.

Roll into balls about the size of baseballs and then flatten.

Follow one of the following two options:
Dredge them in more potato flakes. Fry in a bit olive oil until browned, about 5-8 minutes on each side.

or

Place on parchment paper on a cookie sheet and bake for 40 minutes. These burgers can be frozen for up to a month -- must be thawed in fridge over night.

Serve on a bun as a traditional burger or on its own with salsa, sour cream, cheese, mustard or more avocado!

2 comments:

Tina said...

sounds delicious, I wonder if I can get my husband to try, hmmmm

Nicole -- Benevolent Baker said...

Tina,
They are tasty if you can get even the pickiest eater to try one, they will like them. I've tried serving a half of one as a side dish or minis as appetizers when I'm introducing them to new folks. Maybe that'll work for your husband too! Let me know how it all turns out!