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Red-Bean Burgers with Avocado and Lime

For smaller appetites, form the bean mixture into six patties. The patties can be prepared through step 1 a day ahead, placed on a parchment-lined baking sheet, covered, and kept in the refrigerator.

  • prep: 30 mins
    total time: 40 mins
  • yield: Makes 4
Photography: Alpha Smoot

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Ingredients

  • 2 cans (15.5 ounces each) red kidney beans, rinsed and drained
  • 1 medium carrot, peeled and shredded (about 1/2 cup)
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 cup dried breadcrumbs
  • 2 large eggs, lightly beaten
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • Hamburger buns, romaine-lettuce leaves, sliced avocado, sliced red onion, sour cream, and lime wedges, for serving

Directions

  1. Step 1

    Lightly mash beans in a large bowl, leaving some whole. Add carrot, chili powder, oregano, breadcrumbs, and eggs. Season generously with salt and pepper; stir until thoroughly combined. Divide mixture into 4 portions and form into patties.

  2. Step 2

    Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add patties and cook, undisturbed, until bottom forms a browned crust and most of oil is absorbed, 10 to 12 minutes. Flip patties and add remaining 1 tablespoon oil to pan, swirling to coat bottom. Cook, undisturbed, until browned on other side and heated through, 8 to 10 minutes. Serve on buns with accompaniments.

Source
Martha Stewart Living

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Reviews (1)

  • renukak 3 Jul, 2014

    It is no longer a vegetarian recipe if it contains eggs