Photo: Hector Manuel Sanchez
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 burger)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.