A salsa and sour cream sauce help dress up this high-protein vegetarian dinner. “My fiance, who’s a confirmed meat-and-potatoes man,
Ingreadient
- 1 small onion, very finely chopped
- 2 tablespoons canola oil, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cooked brown rice
- 1/4 cup dry bread crumbs
- 2 large egg yolks, lightly beaten
- 2 tablespoons plus 1/4 cup salsa, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup reduced-fat sour cream
- 4 lettuce leaves
- 4 slices reduced-fat cheddar cheese (1 ounce each)
- 4 hamburger buns, split
- Optional: Sliced tomato and sliced red onion
Direction
- In a large nonstick skillet, cook onion in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and 1/2 cup rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt, and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side.
- In a small bowl, combine sour cream and remaining 1/4 cup salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.
