These burgers are simple to make and are so delicious! They hold their shape pretty well, and are really satisfying as a veggie burger. The two types of beans and the egg mean it’s a good source of protein as well.

Bean Burgers with Avocado Basil Cream
2016-04-12 08:52:36

Yields 6
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 large egg + 1 large egg white, lightly beaten
- 1/2 cup panko bread crumbs
- 2 tablespoons olive oil
- 4 garlic cloves, minced or pressed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 whole grain buns
- -
- Avocado Basil Cream
- 2/3 cup sour cream
- 1 avocado, chopped
- 10 medium basil leaves, chopped
- 1/4 teaspoon salt
- pinch of pepper
Make the burgers
- In a large bowl, mash beans with a potato masher or fork.
- Add in garlic, paprika, salt and pepper, mixing to combine.
- In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix.
- Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
- If you have the time place the burgers on a baking tray lined with parchment and refrigerate for 30 minutes. This will help the burgers keep their shape when cooking.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5 minutes.
Make the Avocado Basil Cream
- Add basil and avocado to a food processor, blending to combine (or mash well with a fork). Once somewhat smooth, add in sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired.
Notes
- Don't scrimp on the avocado cream - slather it all over the burgers! It's delicious!
- You could substitute greek yoghurt for the sour cream.
Adapted from howsweeteats
Adapted from howsweeteats
The Pescetonian http://pescetonian.co.uk/