Smoky Ranchero Black Bean Burgers
By: Club House Kitchens
Made With:
These vegetarian black bean burgers are the star of the cookout thanks to the mouthwatering flavour of Smoky Ranchero Seasoning. Top ‘em with avocado slices, lettuce, tomato and a homemade Ranchero Mayo for an even bigger flavour finish.
These vegetarian black bean burgers are the star of the cookout thanks to the mouthwatering flavour of Smoky Ranchero Seasoning. Top ‘em with avocado slices, lettuce, tomato and a homemade Ranchero Mayo for an even bigger flavour finish.
Key products
Instructions
Instructions
- Preheat oven to 350°F (180°C). Mix black beans, onion, garlic and olive oil in a medium bowl. Spread in an even layer on large foil-lined shallow baking pan. Bake 15 to 20 minutes or until black beans burst open and skin is slightly crispy. Allow to cool.
- Place egg, feta, breadcrumbs, 1/4 cup (60 ml) of the Seasoning, 2 tablespoons (30 ml) of the mayo, lime juice and cilantro in food processor; cover. Pulse just until mixed. Add cooked black bean mixture; pulse until well mixed and chopped. Form black bean mixture into 6 patties. Freeze at least 2 hours.
- Meanwhile, mix remaining 1/4 cup (60 ml) mayo and remaining 1 tablespoon (15 ml) Smokey Ranchero Seasoning in small bowl. Refrigerate until ready to serve.
- Preheat grill on medium heat. Brush frozen black bean burgers lightly with oil. Grill 10 to 15 minutes per side or until cooked through (internal temperature reaches 160°F (71°C).
- Serve Black Bean Burgers on buns with Ranchero Mayo and sliced avocados. Top with lettuce and tomato, if desired.
