Easy Black Bean Burgers with Guacamole and Quick Pickled Onions
Easy Black Bean Burgers with Guacamole and Quick Pickled Onions
A delicious and easy black bean burger taken over the top with a dollop of guacamole, zingy
pickled onions, and chewy-soft Jalapeno Pretzel Buns. A quick weeknight dinner or weekend
treat. The pickled onions can be made and stored in the refrigerator up to 1 week ahead.
Leftover onions are delicious with tacos, beans and rice, and almost any sandwich.
1 To prepare Quick Pickled Onions, place the sliced onions in a heatproof glass bowl.
Combine the water, vinegar, sugar and salt in a small pot over medium high heat; bring to a boil.
Remove from heat and pour vinegar mixture over onion. Let stand 1 hour. Cover and chill.
Remove onions from liquid with a fork to serve.
2 To prepare Bean Burgers, place beans and soy sauce in a bowl and lightly mash with a
fork or potato masher; mixture should be chunky. Place oats, garlic powder, onion powder, chili
powder, cumin, and salt in a food processor or blender; pulse until combined and oats are
coarsely chopped. Add oat mixture to bean mixture, add parsley and water; stir to combine.
Cover and let stand 10 minutes.
3 Form the bean mixture into 4 patties, about ½” thick. Heat oil in a large nonstick skillet
over medium heat. Cook 5 minutes per side or until browned and crisp.
4 Heat Buns according to package directions and split horizontally. Spread 1 tablespoon
guacamole on the bottom halves of the Jalapeno Burger Buns; top with 1 tablespoon
microgreens, 1 bean patty, 1 tablespoon guacamole, and one tablespoon Quick Pickled Onions.
Cap with bun tops and serve.
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