- 1
Ingredients
- Mayonnaise:
- 1/2 ripe medium avocado, peeled and pitted
- 2 Tbsp. canola mayonnaise (30 mL)
- 1 Tbsp. fresh lime juice (15 mL)
- 1 Tbsp. water (15 mL)
- 1/4 c. chopped fresh cilantro leaves (60 mL)
- Burgers:
- 1 can (15 oz.) black beans, rinsed and drained
- 1/2 of 15 oz. can red kidney beans, rinsed and drained
- 1/2 c. finely chopped green bell pepper (125 mL)
- 1/3 c. quick cooking oats (75 mL)
- 2 large egg whites
- 1 Tbsp. canola oil (15 mL)
- 1/8-1/4 tsp. cayenne pepper (.5 -1 mL)
- canola oil cooking spray
- 4 whole-wheat hamburger buns, split and toasted
- 1/4 c. thinly sliced red onion (60 mL)
- 4 lettuce leaves
- 4 lime wedges
Preparation
Step 1
1. Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2. Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3. Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 min. on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4. To assemble, spoon 1 Tbsp. (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
Yield: 4 servings. Serving size: 1 burger.
Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.