I love veggie burgers and have tried multiple versions, but this was one of the best. Even John who loves real cheese burgers liked these! I added a slice of Havarti dill cheese and omitted the bun. Some sliced avocado would have been delicious on top as well. The dressing I used in the salad is my favorite way to dress a fruit salad. It tastes delicious on just about any combination of fruit.
Black Bean Bugers
1 hamburger bun, torn into pieces
3 tbsp olive oil, divided
2 tsp chopped garlic
1 (15 oz) can black beans, drained and rinsed
1 tsp grated lime rind
3/4 tsp chili powder
1/2 tsp chopped fresh oregano
1/4 tsp salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl. (I used 1 cup Italian seasoned breadcrumbs instead since I already had it on hand.)
Combine 1 tbsp olive oil, garlic, and beans in food processor; pulse into a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 8 portions, shaping into small patties.
Heat remaining oil in large skillet over medium high heat. Add patties to pan (working in 2 batches) and cook 4 minutes on each side. Add sliced cheese to patties after the first flip. Remove from heat and cover while cheese melts.
Strawberry Lime Salad
zest of 1 lime
1 tbsp honey
juice of 1 lime (1-2 tbsp)
1 cup sliced strawberries
1 cup sliced canteloupe
1/2 cup sliced green grapes
In a small bowl, combine lime zest, honey, and lime juice with a wire whisk. Add remaining ingredients and stir. This salad is even better the next day after the lime flavor has infused all the fruit.
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