Black Bean Burgers with Avocado-Lime Mayonnaise

Mayonnaise:

1/2 ripe medium avocado, peeled and pitted
2 Tbsp gluten-free mayonnaise (30 mL)
1 Tbsp fresh lime juice (15 mL)
1 Tbsp water (15 mL)
1/4 cup chopped fresh cilantro leaves (60 mL)

Burgers:

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper (125 mL)
1/3 cup Only Oats™ Quick Oat Flakes (75 mL)
2 large egg whites
1 Tbsp canola oil (15 mL)
1/8 - 1/4 tsp cayenne pepper (.5 - 1 mL)

Canola oil cooking spray
4 gluten-free hamburger buns, split and toasted
1/4 cup thinly sliced red onion (60 mL)
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

1. Place mayonnaise ingredients in a blender, secure lid, and puree until smooth.

2. Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and  add bell pepper, oat flakes, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.

3. Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.

4. To assemble, spoon 1 Tbsp (15 mL) avocado-lime mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.

Yield: 4 servings. serving size: 1 burger.

Recipe courtesy: www.canolainfo.org.

Last updated on April 26, 2012 by Avena Foods