Ingredients Jump to Instructions ↓

  1. 1/3 cup coarsely chopped onion

  2. 2 cloves garlic , peeled

  3. 1 tsp ground cumin

  4. 1 1/2 cups canned, low-sodium black bean s, rinsed and drained

  5. 1/2 cup coarse, dried bread crumbs

  6. 1/3 cup chopped, fresh cilantro

  7. 3/4 cup walnut s, toasted and chopped salt and pepper

  8. 1 large egg , beaten

  9. 1/4 cup prepared guacamole

  10. 4 english muffin s Salsa

  11. 1 cup corn kernels, fresh or thawed

  12. 1/2 cup seeded and diced tomato

  13. 1 scallion , chopped

  14. 1 1/2 tbsp chopped, fresh cilantro

  15. 2 tsp seeded, minced jalapeno

  16. 2 tsp fresh lime juice

Instructions Jump to Ingredients ↑

  1. Prepare burgers: place onion, garlic and cumin in food processor. Pulse until coarsely chopped. Add beans, bread crumbs, and cilantro. Pulse just until combined. Do not puree. Transfer mixture to a bowl and stir in walnuts. Season to taste with salt and pepper. Fold in egg and stir until combined. Form into 4 patties. If burgers are too wet, add ¼ cup bread crumbs. Chill patties, covered, for at least one hour. Prepare salsa: In small bowl, stir together salsa ingredients. Add salt to taste. Set aside. In large skillet, heat oil over medium heat until hot. Cook patties until golden brown, about 4-6 minutes per side. Toast muffins. Assemble burgers: place guacamole on muffin bottom, patty, and salsa.


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