Make one of your days a meatless one with this incredible recipe for a black bean burger topped with a smoky, delicious chipotle slaw. Give it a chance and make a day a week a meatless one with the OrganicBabyDaddy.
PREP: 25 MIN. + CHILLING
COOK: 10 MIN.
YIELD: 4 SERVINGS
1 can (15 oz.) black beans, rinsed and drained
6 Tbsp. panko (Japanese) bread crumbs
¼ cup finely chopped onion
¼ cup finely chopped sweet red pepper
¼ cup minced fresh cilantro
2 egg whites, lightly beaten
1 garlic clove, minced
¼ tsp. salt
2 Tbsp. red wine vinegar
1 Tbsp. plus 4 tsp. olive oil, divided
1 tbsp. minced chipotle pepper in adobo sauce
1 ½ cups coleslaw mix
2 green onions, chopped
4 whole-wheat hamburger buns, split
- In large bowl, mash beans. Add panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into four patties; refrigerate for 30 minutes.
- Meanwhile, in a small bowl, whisk the vinegar, 1 Tbsp. oil, chipotle pepper and sugar; stir in coleslaw mix and onions. Chill until serving.
- In a large nonstick skillet, cook burgers in remaining oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160 degrees. Serve on buns with slaw
1 burger equals 327 calories, 10g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 48g carbohydrate, 9g fiber, 12g protein.
3 starch, 1 ½ fat, 1 lean meat.