Recently I have been on a bit of a health kick, perhaps because so much of what I cook is severally lacking in vegetable (bacon hot dog bun anyone?).
As part of this new regimen, I decided to try some frozen veggie burger patties and while they looked and sounded pretty good on the box, they were greatly lacking in flavor so I decided to make my own. The result was a burger that I would be happy to serve again and again, something that I call my "Eat your damn vegetables burger."
SOUTHWESTERN EAT YOUR DAMN VEGGIES BURGER
2 (15oz) cans black beans, drained and rinsed
2 cups frozen corn, thawed
1/2 cup diced red bell pepper
1/2 cup loosely packed cilantro, finely chopped
1 cup whole wheat panko bread crumbs
1 small jalapeno, finely diced (optional)
Juice of 1 lime
2 eggs, beaten
1 tsp. Kosher salt
1 tsp chili powder
1/2 tsp. ground cumin
Canola cooking spray
6 kaiser rolls
3 avocados, skin and pit removed then thinly sliced
Hidden Valley Spicy Ranch dressing
Prepare grill for medium-high heat cooking (approximately 400 degrees). Combine black beans, corn, bell pepper, cilantro, breadcrumbs, jalapeno, lime juice, eggs, salt, chili powder, and cumin in a large mixing bowl and mash together with hands until the mixture holds together. Divide mixture into 6 even portions then form into patties. Spray each side of the patties with canola cooking spray to keep them from sticking to the grill grates then place on the grill.
Allow the patties to grill for 7-10 minutes per side until completely cooked through (160 degrees internal temperature). Remove patties from the grill. To assemble burgers, spread Hidden Valley Spicy Ranch dressing on the cut sides of each bun. Pace one patty on each bottom bun, top with avocado, and add the top bun. Serve immediately.