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.”
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These look absolutely deeeeeellllllliiiiiiccccccccciiiiouuuuuuussssss!!!
I am very much wishing to make these this weekend, but wanted to ask- would you know of any substitutions that could be used instead of egg?Â
Thanks for this recipe. Â It’s my favorite black bean burger recipe and you weren’t kidding about the avocado sauce, I want to put it on everything!
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I admit I was skeptical of all those basil leaves being over powering. with the Avocado Basil Cream spread. But it turned out very well. It did need 4 sprinkles of pepper afterward though, to liven it up.. I’m not a bean or veggie burger fan, but I am an Avocado fan. I will test this on various sandwich combinations and hamburgers.
Hi Jessica! I’ve been making these awesome bean burgers for ages, and finally just wrote them up on my own food blog (giving you recipe credit, of course!) I switched things up a little by topping them with a chipotle mayo. Here’s my post: http://alovelettertofood.com/recipe/double-bean-burgers-chipotle-mayo/
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I found it to be a little wet to work with. Did I goof something up? Taste good.
Me too! And then when I cooked them they were breaking apart. But the flavor was good
Has anyone tried partially baking their beans before making the patties? I have never made veggie burgers before, and I am not used to the texture. I was not exactly a fan, and I was wondering if there are so changes I could make.
I loved these burgers but I am also wondering (like others in this post) if there’s a trick to making them stay together in a patty. Mine were too wet to form a patty. Still delicious, though!
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This is amazing. Â My boyfriend and I loved this recipe and Im making it again. Â Definitely a keeper!!
It was good. I just think it needs twice the spices and twice the salt. He
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