Southwestern Black Bean Burgers
with avocado / cilantro lime sauce / potato wedges
- Onions, red - 1/4, chopped
- Onions, red - 1/2, sliced into thin rings
- Beans, black (14 oz / 397 g) - 2 cans, drained and rinsed
- Cilantro - 2 Tbsp, leaves torn
- Eggs - 1
- Panko breadcrumbs - 1/4 cup
- Paprika - 1/2 tsp
- Coriander - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Avocados - 1, sliced
- Hamburger buns - 4
- Potatoes, russet - 1 1/4 lbs, wedges
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1/2 tsp
- Lime juice - 2 tsp
- Jalapenos - 1/2, chopped
- Cilantro - 1 Tbsp, leaves chopped
- Yogurt, Greek or plain - 1/2 cup
- Limes - 1/2, zest of
- Honey - 1/4 tsp
- Make sauce - Finely chop jalapenos and cilantro (the portion for the sauce). (Note: To minimize the spice from the peppers, remove the seeds before chopping. The spice from the jalapenos will mellow the longer the sauce is refrigerated.) Combine with yogurt, lime zest and honey. For an extra smooth sauce, use an immersion blender to blend until smooth. Season with salt and pepper. (Can be done up to 3 days ahead)
- Onions - Prep as directed, storing the chopped and sliced portion of onions in separate containers. (Can be done up to 3 days ahead)
- Make patties - Drain and rinse beans. In a food processor combine onions (just the chopped portion) and cilantro (the portion for the burgers). Pulse a couple times to break down onions into small pieces. Add eggs, black beans, panko, paprika, coriander, cumin, salt and pepper. Form into 1/2" (1.25 cm) thick patties. (Can be done up to 3 days ahead)
- Potatoes / Avocados - Prep as directed.
- Heat oven to 400F (204C) degrees.
- Place a wire rack over a sheet pan. Toss potato wedges with oil and then season with cumin and some salt and pepper. Spread out on wire rack so that none of the potatoes are touching.
- Bake potato wedges until tender and golden brown, 30 to 35 minutes.
- Heat a skillet or grill pan over medium-high heat. Brush pan with some oil and then place patties on heated oil. Cook burgers until cooked through and golden brown on the outside, ~6 minutes on each side. Brush buns with oil and place, cut-side down on skillet or pan. Toast until golden brown.
- When potatoes are finished cooking, squeeze lime juice (the portion for the potatoes) over top.
- Assemble burgers by topping hamburger buns with a spoonful of sauce, then with patties, onions and avocados. Serve potato wedges on the side, and if there’s extra sauce, use it as a dip for potato wedges. Enjoy!
Good flavours but I think I would do half mayo and half yogurt next time, the sauce was too thick and dry for a turkey burger. Great flavours though!0 Helpful
Oh my gosh this dipping sauce is amazing. Myself and my teenage son LOVED it.0 Helpful
Ran out of cumin. Put smoked paprika on the potatoes. Pretty good overall. Turkey patties a little overcooked at 5 min per side in the pan.0 Helpful
Loved these burgers! Made exactly as described except I subbed a bit of Frank's Hot Sauce in the yogurt sauce instead of using jalapeno. Grilled the burgers on the George Foreman for 6 minutes at 425. Kids loved the burgers too although I made theirs more "traditional" with cheese and ketchup instead of avocado and yogurt sauce. Happy family!0 Helpful
Everyone like this.0 Helpful
Ok...didn't exactly follow the recipe. Instead of burgers, I made a meatloaf instead with some added diced onion and green peppers. Inspired from paleo version, I made sweet potato fries with just S/P seasoning. Used the yogurt sauce for side of veggies. Hubby enjoyed and toddler cleaned plate!0 Helpful