Black Bean Burger with Cilantro Lime Slaw
By Nicole Harris of WonkyWonderful.com
Ingredients
Slaw
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5 Cups Finely Shredded Green Cabbage
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1/2 Orange Bell Pepper - thinly sliced
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1/2 Cup Cilantro Leaves
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1/4 Cup Thrive™ Culinary Cardio Oil (buy here: LINK opens in new tab)
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2 Tablespoons Apple Cider Vinegar
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2 Tablespoons Fresh Lime Juice
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1 Tablespoon Sugar
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1/2 Teaspoon Salt
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1/4 Teaspoon Ground Pepper
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1 Teaspoon Garlic Powder
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1/4 Teaspoon Cumin
Quinoa Black Bean Burgers
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15 Ounces Low Sodium Black Beans - drained, rinsed & patted dry
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1 Cup Cooked Quinoa
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1/3 Cup Corn Meal
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1 Teaspoon Garlic Powder
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1/2 Teaspoon Salt
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1/2 Teaspoon Ground Pepper
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2 Large Eggs - lightly beaten
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Spritz of Lime Juice (optional)
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Pepper Jack Cheese - cut into 1in x ½in pieces (optional)
Preparation
Slaw
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Combine oil, vinegar, lime juice, sugar, salt, pepper, garlic powder and cumin. Stir until sugar dissolves. Mix cabbage, bell pepper and cilantro. Add oil/vinegar mixture, mix until evenly coated.
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Refrigerate while preparing black bean burgers.
Quinoa Black Bean Burgers
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Mash black beans until mostly smooth but chunks still remain. Combine mashed beans with quinoa. Add garlic powder, salt and pepper. Stir in eggs then add corn meal. Mix until completely combined.
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Form 4 patties around cheese pieces. Cheese must be fully encased within patties. Transfer to cutting board or baking sheet and freeze 15-20 minutes to firm up.
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Heat a shallow layer (1/4 inch) of Thrive™ Culinary Algae Oil in large cast iron skillet over medium heat for approximately 5 minutes. Drop a small bit of black bean mixture into oil, if it sizzles the oil is ready.
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Pan fry patties 3-4 minutes each side. Transfer to plate lined with paper towels.
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Serve black bean burgers on a bun. Top with cilantro lime slaw.
Additional Notes
You can skip the cheese if you prefer. I figured if I was making a veggie burger, why not stuff it with pepper jack cheese?
