Black Bean & Oat Burgers with Chile-Lime Mayo
It’s pretty common to find black beans in vegetarian burgers. Uncommon, however, is using oats as a binder, and doing so elevates this burger to complete-protein status. While Montreal steak seasoning is a particular blend, use your favorite burger seasoning to enhance the flavor of this meatless burger. Recipe developed by Kendall College School of Culinary Arts, Chicago.
Yield: 8 servings
- 2, 15.5-oz. cans black beans, drained and rinsed
- 2 roasted red bell pepper, small diced
- 2 T. canned roasted green chile, chopped
- 1 clove garlic, minced
- 1 T. Montreal steak seasoning
- 2 scallions, minced
- 1 c. shredded carrot
- 1 c. chopped cilantro
- Kosher salt and freshly ground black pepper, to taste
- 2 c. old-fashioned rolled oats
- 1 c. mayonnaise
- 2 T. sambal chile paste
- 1 T. lime juice
- 1 T. minced cilantro
- 1 t. lime zest
- 8 split pretzel rolls
- Preheat the oven to 400°F.
- Place the beans in the bowl of a food processor and purée until smooth.
- Transfer the bean purée to a mixing bowl and fold in the bell pepper, green chile, garlic, steak seasoning, scallion, carrot and chopped cilantro. Season with salt and pepper.
- Fold in the oats and mix well. Form into 8 patties and place on an oiled baking sheet.
- Bake for 10 minutes or until the patties are heated through.
- In a small bowl, combine well the mayonnaise, chile paste, lime juice, zest and minced cilantro.
- For each burger, place 1 patty atop the bottom half of a split pretzel roll. Serve chile-lime mayo on the side of each burger.
Chef’s note: These burgers can be grilled, but baking them first as directed above helps the ingredients hold together better when they are placed on the grill.
Nutrition Information per Serving
390 calories; 13 g. protein; 15 g. fat (2 g. saturated fat); 51 g. carbohydrates; 9 g. fiber; 5 mg. cholesterol; 1,170 mg. sodium.