Do you know what my favorite meals are? The kind that take 10 minutes to prep and 2 minutes to clean up. Don't get me wrong, I adore being in the kitchen- but there is just something so satisfying about spending less than 30 minutes on dinner and having it come out amazingly. Round of applause for me, I survived another crazy day and still managed to have dinner fit for a king! This burger is bold in flavor, damn delicious, and a little southern. I served it alongside with some simmered collard greens (recipe to come) and roasted organic corn and it was just perfect.
1 very small yellow onion, diced
1 BPA free can of black beans, rinsed and drained
1/4 cup unsalted sunflower seeds
1 tablespoon mild chili seasoning mix (the kind in a packet that you have stashed for taco night...)
2 tablespoons BBQ sauce
1 tablespoon oil of your choice
Habanero garlic pepper or your favorite spicy blend for a heat element, optional
Preheat the oven to 375° F.
In a food processor add the diced onion, beans, sunflower seeds, chili seasoning, BBQ sauce, and oil and pulse until everything is combined. Do not over mix, you want this burger to have texture and it can quickly become a bean paste if you get too carried away.
Make small even patties with your hands, and place them in a cast iron skillet or greased baking dish, baking for 15 minutes, then broiling for 2.
While the burgers are baking, make the salsa:
Dice the mango and avocado into bite sized pieces, place in bowl. Squeeze the juice of 1/3 lemon over top and give a good toss. Add a dash of habanero garlic pepper if you want a little bit of heat.
Allow the burgers to cool slightly in order to set. Serve with the salsa spooned over top, and alongside some simmered collard greens and roasted corn if you want the full southern experience!
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