Black Bean Burger with Avocado Pesto – Recipe

Prep Time: 20 mins

Cook Time: 10–15 mins

Serves: 4 burgers

Ingredients

For the Black Bean Patties:

1 can (15 oz) black beans, rinsed and drained
1/2 red onion, finely chopped
2 cloves garlic, minced
1/2 cup rolled oats (or breadcrumbs)
1 tbsp olive oil
1 tbsp soy sauce or tamari
1 tsp ground cumin
1/2 tsp smoked paprika
Salt & pepper, to taste

For the Avocado Pesto:

1 ripe avocado
1 cup fresh basil leaves
1 clove garlic
2 tbsp lemon juice
2 tbsp olive oil
Salt, to taste
Optional: 1–2 tbsp water (to thin)

Burger Assembly:

4 whole grain buns (seeded preferred)
4 lettuce leaves
1 tomato, sliced
1/2 cup shredded purple cabbage (optional for crunch)
Extra pesto or condiments as desired

‍ Instructions

1. Make the Black Bean Patties:

In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, with a few chunks left for texture.
Add chopped onion, garlic, oats, olive oil, soy sauce, cumin, smoked paprika, salt, and pepper. Mix well.
Let the mixture sit for 5–10 minutes to firm up. If it’s too wet, add a bit more oats.
Form into 4 equal patties.
Heat a non-stick skillet over medium heat and lightly oil it. Cook patties for 4–5 minutes per side, or until browned and heated through.

2. Prepare the Avocado Pesto:

Add avocado, basil, garlic, lemon juice, olive oil, and salt to a blender or food processor.
Blend until smooth. Add a splash of water if needed to thin the sauce to your desired consistency.

3. Assemble the Burgers:

Toast the burger buns if desired.
On the bottom half of the bun, layer lettuce, tomato slices, and the black bean patty.
Spoon a generous amount of avocado pesto on top of the patty.
Add shredded purple cabbage (optional), then top with the bun.

Enjoy!

This burger is best enjoyed fresh but the patties and pesto can both be made in advance and stored in the fridge for 2–3 days. Serve with a side of sweet potato fries, a light salad, or your favorite chips!