Black Bean Burgers

These were so easy to make and very tasty!  It was so great to know I could dive into a huge burger knowing I am only eating a quarter of the calories of a real hamburger.  These definitely give a Mexican taste to the meal, and so I recommend only topping it with guacamole and salsa, or a spicy mayo.  I just don't think ketchup and mustard would pair very well with these.

Recipe from Skinny Taste
**Next time I plan on doubling this, so I have some ready in the freezer for a second meal.

Ingredients:

• 16 oz can black beans, rinsed and drained (I prefer Eden Organic - bpa free cans)
• 1/2 red bell pepper, cut into 2 inch pieces
• 1/2 cup chopped scallions
• 3 tbsp chopped cilantro (I used frozen cilantro cubes from Trader Joes!)
• 1 clove garlic, minced
• 1 egg
• 1 tbsp cumin
• 1/2 tsp kosher salt
• 1 tsp hot sauce
• 1/2 cup quick oats

• 4 whole wheat buns
• 1 small avocado, mashed and seasoned with salt and pepper
• Salsa
• Sliced Red Onion
• Sliced cheese (I prefer pepper-jack)

Directions:

Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then egg and spices. Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats).  I just plopped a handful on the wax paper and formed it into a circle.  The mixture was very wet for me, but it holds together well after freezing and while grilling.

Freeze at least 2 hours before cooking and keep frozen until ready to cook.

Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.