A great bean burger is a fantastic vegetarian main to include in your weeknight rotation and can be customized again and again depending on your mood. We use Pepper Jack to kick up these patties. You could use provolone or mozzarella and top the patties with basil leaves instead of lettuce, or take the Mexican theme further with sliced ripe avocado and a dash of hot sauce. We toast an extra burger bun for the fresh breadcrumbs that go into each burger. If you don't have a food processor, you can sub about 2/3 cup plain breadcrumbs for the torn bun.
1 (15-oz.) can unsalted black beans, drained
5 (1 1/4-oz.) whole-wheat hamburger buns, toasted and divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
2 tablespoons canola oil
2 ounces sliced pepper-Jack or Monterey Jack cheese
1/2 cup fresh refrigerated pico de gallo
4 lettuce leaves
Est. added sugars 2g
How to Make It
Place beans in a large bowl; mash with a fork. Place 1 toasted bun, torn, in a food processor; pulse until fine crumbs form. Stir breadcrumbs, cumin, and next 5 ingredients (through egg white) into beans.
Divide and shape bean mixture into 4 (1-inch-thick) patties. Heat oil in a large skillet over medium-high. Add patties to pan; cook 4 minutes on each side or until browned.
Divide cheese evenly among patties; cook 1 minute or until cheese melts. Top bottom halves of remaining 4 buns evenly with patties, pico de gallo, lettuce, and top halves of buns.