Easy Double Bean Burgers with Avocado Basil Cream.
First… donuts sandwiched in between quinoa and beans makes donuts a reasonable meal. No, not literally. That would be weird. And do you think I’m weird?
But like… technologically. If you eat quinoa on Monday and beans on Wednesday, donuts are totally acceptable – wait no… ENCOURAGED – on Tuesday.
It’s a life law or something.
Second… props to all these women in the crazy, crowded airports who are physically holding the PRINT version of 50 Shades of Grey in their hands, because unless it was my make-believe world, I wouldn’t have the guts. Even though I exploit my sad little life all over the internets. So there’s that. But I am still your terribly cliched whiney, needy chick who wouldn’t want to be judge by complete strangers. Trust this. Help me.
Third… when I ate these burgers… I definitely pretended like the avocado cream was made with Greek yogurt. Which it wasn’t. At all. I made it with thick and creamy full-fat sour cream, and ate it in amounts that would only be appropriate if it was plain yogurt. I’m loving being in my own dreamland right now.
Most people make bean burgers because they are trying to eat less meat, or in fact – they don’t eat meat at all. Not me. I make bean burgers because I am 100% super freaking in lust with beans. Torrid, serious love affair. I almost made beef burgers and added beans straight inside. It’s happening next, just you wait.
Okay so, the burgers are really incredible. I enjoy them more that those BBQ chickpeas burgers I made a few months ago, and they are packed with enough flavor that I’d MAYBE consider eating them without the bun. Maybe. Maybe not.
Alright, probably not. Whatever.
But the real winner here? It’s the avocado basil cream. I want to slather this on everything humanly possible. And as soon as I get home, I’m going to. Just tryyyy and stop me.
Easy Double Bean Burgers
makes 6 burgers
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 large egg + 1 large egg white, lightly beaten
1/2 cup panko bread crumbs
3 tablespoons olive oil
3 tablespoons fresh cilantro, chopped
4 garlic cloves, minced or pressed
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 whole grain buns, toasted if desired
In a large bowl, mash beans with a potato masher or fork. Add in cilantro, garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns!
Avocado Basil Cream
2/3 cup sour cream
1 avocado, chopped
10 medium basil leaves, chopped
1/4 teaspoon salt
pinch of pepper
Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired.
And now I feel so much better. Worthy of another donut.
244 Comments on “Easy Double Bean Burgers with Avocado Basil Cream.”
If I used dried beans, how many cups (ounces) do I need?
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Hi,
I would love to try this! But I am wondering are they freezer friendly?? THX :D
Karine, I’ve made these burgers a few times now, and since I’m just one person and this recipe makes so many burgers, I always eat a few and then put the rest in the freezer. Totally fine! I’ve put mine in some Tupperware in the freezer for even a few weeks, and just popped one or two in the fridge all day while I was at work. By the time I got home, they were thawed and ready for the skillet.
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Just made these tonight for dinner, and they were DELICIOUS. My brother who seems to eat nothing but chicken nuggets even liked it too. Served them with the avocado and basil sauce (which was an absolute winner) and some salsa in a wholemeal bun and can honestly say it was better than any meat burger I have ever had. Thank you so much for this delicious recipe, I urge you all to try it also!
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Even if they’re amazing this wasn’t worth the asinine rambling the article contains.
@julie I thought u were Rude enjoy the recipe she can write whatever she likes u don’t have to ready!!!
Totally rude. Thanks for helping me make easier, healthier choices for my family!!! And thanks for the smiles. Ramble on.
I agree. I just want thecdamn recipe. I don’t want to read a life story first
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made these tonight and they were absolutely delicious!! Love the sauce too!! Thank you :o)
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Can I make these in the oven?
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does anyone know how many calories one burger would be with the avocado cream? i am avoiding dairy so i would also like to know a way to substitute the eggs in the panko mix ask well as the avocado cream. any advice would be appreciated thanks! (:
Eggs aren’t dairy products, so you dont need to avoid them. Dairy products come from milk, by definition.
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Amazing! My non-vegetarian family asks me to make these for them often. Also, the sauce pairs well with roasted asparagus. Definitely a favourite.
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I always have problem getting your bean/grain burgers to be crispy and pretty like your photos. Mine are always squishy and wet. Is there som,e trick to getting it crispier and hearty looking like the pictures?
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These were very good — especially the sauce but … the burgers were a bit dry and fell apart. What did I do wrong?
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I just made these last night and oooh my goodness were they delicious! I didn’t use the cannelini beans so I just used two cans of black beans and it was still great! That sauce is soo awesome, too. I will definitely be making these more often!
These are so yummy. I made them for my 3 teenage kids on a day when I forgot to take something our for dinner. I made a horseradish aioli for them and some swiss cheese, served with lettuce and tomato. Their response was “These are really good! Why don’t we have them more often?” Thanks for the recipe that will work it’s way into our dinner rotation!
the flavor was great but what’s the trick to keep the burgers together? All of mine crumbled.
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