All the protein and goodness of black beans are in this delicious lactose free vegetarian burger. It gets even more great flavor from Cabot Pepper Jack Cheese. It's a perfect choice for Meatless Monday!
1 (15.5-ounce) can black beans, rinsed and drained
4 ounces Cabot Pepper Jack Cheese, grated (about 1 cup)
½ cup dried breadcrumbs
⅓ cup finely chopped red bell pepper
¼ cup chopped fresh cilantro or Italian parsley
1 large egg, lightly beaten
1 tablespoon ground cumin
1 tablespoon mild chili powder
2 teaspoons minced garlic
½ teaspoon salt
4 hamburger buns, split
Tomato and avocado slices for garnish
Prep: 15 mins | Cook: 25 mins | Total: 35 mins
PREHEAT grill to high. Lightly oil large sheet of aluminum foil and set aside.
MASH about half of beans into coarse puree with potato masher in medium bowl; add rest of beans, cheese, breadcrumbs, red pepper, cilantro or parsley, egg, cumin, chili powder, garlic and salt.
WORK mixture together by hand until it holds together easily.
SHAPE mixture into four ¾-inch-thick patties. Place oiled foil on grill and set burgers on top.
COOK for about 8 minutes per side or until browned on outside and heated through to center. (Alternatively, bake on oiled baking sheet at 375°F for about 10 minutes per side.) Serve on buns, topped with tomato and avocado.
These were great! I made it for a group and the only change I made was using oatmeal instead of breadcrumbs so it would be gluten free. Great taste, good texture. Oh and I guess I made one other change, I used pepper jack cheese and added some chipotle seasoning because I couldn't get your chipotle cheddar here.