Black Bean Cheddar Burgers

Somehow veggie burgers don’t make it on the list of dinners that my kids get excited about.  A cheddar burger though?  They’re all in.  Although my kids generally like vegetables, they don’t love vegetables.  They do love cheese, however, and though these are in every sense veggie burgers, calling them black bean cheddar burgers instead of black bean veggie burgers seems to make them one hundred percent more appealing.

Tucking the cheese right into the patties adds flavor and helps also with holding it all together.  Finely diced peppers and red onion give little pops of color, and fresh cilantro, scallions, cumin, and oregano bring freshness and spice. Serve these on toasted sprouted grain buns along with lettuce, avocado, and pickled onions.  I forgot to add the chipotle mayo when I took the photos, but that also adds a nice touch.  Sometimes I’ll make a double batch and freeze half for a busy weeknight dinner.  The patties also make a great burrito filling when crumbled into a wrap along with some extra cheese.  Bake the folded burritos until warmed though and serve with bowls of salsa and guacamole.

Black Bean Cheddar Burgers

• Author: Emily Nelson
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings

Ingredients

Burgers

• 1 tablespoon olive oil
• 1/2 cup finely chopped red onion
• 1/3 cup finely diced red pepper
• 1/3 cup finely diced orange pepper
• 3 tablespoons finely diced poblano pepper
• 3 garlic cloves, minced
• 3 cups black beans (2 cans, rinsed and drained), slightly mashed
• 1 egg, lightly beaten
• 3/4 cup whole wheat panko crumbs
• 3/4 cup grated sharp cheddar cheese
• 2 tablespoon chopped fresh cilantro
• 2 tablespoons scallions
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons grapeseed or other neutral tasting oil

For serving

• pickled red onions
• lettuce
• avocado
• chipotle mayo
• toasted whole grain buns

Instructions

Heat the oil in a skillet over medium high heat.  Add the onion, peppers, and garlic and cook until vegetables soften, about 5-7 minutes.

In a large mixing bowl, use a large wooden spoon or hands to combine the onion mixture, beans, egg, panko, cheese, cilantro, scallions, cumin, oregano, salt, and pepper.   Shape into 4-6 patties about 1/2-inch thick.

Heat oil in a non-stick skillet over medium-high heat.  Add the patties and cook each side until golden brown and warmed through, about 4 minutes per side.  Serve warm on a toasted bun with pickled onions, lettuce, avocado, and chipotle mayo.