These bean burgers, a combo of white beans and black beans, are way better than I thought they were going to be. The recipe (surprise surprise) is from How Sweet It Is, and she recommends making an avocado basil sauce. I had some mint, so I made it with mint instead, which is like the avocado crema I sometimes have with empanadas.
So far I've had the burgers as a burger with crema and lettuce and alone with the crema, diced jalapenos and pomegranate seeds.
Double Bean Burgers
Slightly adapted from How Sweet It Is
1 15 oz can black beans, drained and rinsed
1 15 oz can white/cannellini beans, drained and rinsed
4 cloves garlic
1 shallot, diced
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper
salt & pepper
1/2 cup panko
3 tbsp olive oil
In a large bowl, mash the black beans and white beans. They don't have to be completely mashed like refried beans, just mushed up. Add the garlic, shallot, paprika, onion powder, cayenne, salt and pepper. The white beans will mash up more than the black ones. In a little bowl, whisk the egg with the panko and olive oil. Combine the beans with the egg mixture and separate it into six patties. Heat up some olive oil in a skillet and cook the patties until heated through and browned on both sides.