Black Bean Burgers with Avocado Cream Sauce

It's no surprise that burgers are a real favorite in our house-they are a perfectly satisfying meal, there are so many different ways to eat them, and they are easy to make!  Just because it's cold outside and we aren't really using our grill doesn't mean we don't enjoy burgers this time of the year.

These black bean burgers absolutely hit the spot for a good burger.  Matt was a little skeptical when I told him we were having black bean burgers-being the meat lover he is, he thought he would miss the meat and the combination would be "weird".  Guess what-he was wrong (and admitted it!).  These burgers have so much flavor and are actually really filling without the  heaviness of the meat.  They are made on the stove top, and I wouldn't recommend attempting to grill them because they are quite loose before they cook.  They are the perfect burger for this time of year, but honestly, they are so good and will be enjoyed year round around here!

Black Bean Burgers

2 (15 oz) cans black beans, rinsed and drained  
3/4 cup Italian seasoned breadcrumbs 
1 tablespoon olive oil 
1 egg + 1 egg white
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon Kosher salt
1 teaspoon black pepper
3 garlic cloves, minced
1 jalapeno, seeded and minced
2 red bell peppers, stemmed, seeded, and cut into quarters
1/4 cup fresh cilantro, minced
1/4 cup fresh parsley, minced
1/4 cup onion, minced

For the avocado cream sauce:
1 avocado, pitted and cut into strips
1/2 cup creme fraiche
2 garlic cloves, minced
1 teaspoons cumin
2 tablespoon lime juice
2 tablespoons cilantro, minced
1 teaspoon Kosher salt
1 teaspoon black pepper

Toppings such as buns, mozzarella cheese, tomatoes, arugula.

Preheat the oven to 450 degrees.

To roast the peppers, place the quartered red peppers on a baking sheet.  Drizzle with olive oil.  Bake for about 20 minutes or until the skin begins to char.Remove the roasted red peppers from the oven.  Cut half of them into strips and set aside to cool.  Dice the other half of the peppers to use in the burgers.

Add 1 can of the drained black beans in a large bowl and mash with a fork.

In a medium bowl combine the egg, egg white, remaining olive oil, cumin, oregano, salt, peppers, and garlic.  Stir to combine.

Add the egg mixture, breadcrumb mixture, remaining black beans, dice roasted red pepper, cilantro, parsley, and onions to the bowl with the mashed black beans.  Stir together until  combined. Store the mixture in the refrigerator for 15 minutes while making the avocado cream sauce.

Place all the ingredients for the avocado cream in a food processor.  Process until smooth.  Remove to a small bowl and refrigerate until ready to use.

Divide the black bean mixture into 6 black bean patties.  Pack them into burgers about 3/4 inch thick.  Heat 1 tablespoon of olive oil in a large skillet over medium high heat and place the burgers in the pan.  Cook until brown on one side, about 5 minutes, then flip and cook for an additional 5 minutes.

Remove from pan and set on a plate. To serve, place the black bean burger on a bun.  Top with a slice of cheese, some strips of the reserved roasted red pepper, and a few tablespoons of arugula or lettuce.  Spread a tablespoon of the avocado cream on the top of the bun and place on top.  

Source: Hezzi-D's Books and Cooks