Chipotle Bean Burgers n' Carrot Slaw

bean

These are not your everyday burgers…my unique combination of crunchy slaw atop avocado and bean patties (with a touch of sweetness and a kick of spice) will have your taste buds dancing!

Ingredients

  • 1 can black beans, drained, rinsed and mashed
  • 1/2 can kidney beans, drained, rinsed and mashed
  • 1 avocado, peeled, cored and mashed
  • 1/2 cup bran crumbs
  • 1 Tbsp. chili powder
  • 1 tsp. minced garlic
  • 1 egg
  • 2 tsp. balsamic vinegar
  • 1 tsp. honey
  • Cooking Spray
  • 4 Gluten Free or Whole Wheat Rolls
  • Nu-Salt and pepper, to taste

Carrot Slaw

  • 1 1/2 cups cabbage slaw
  • 1/2 cup carrots, slivered
  • 1/4 cup slivered almonds
  • 2 Tbsp. Greek plain yogurt

Directions

  • In a large bowl, combine beans, avocado, bran crumbs, chili powder, garlic, balsamic vinegar, egg, honey, Nu-Salt and pepper. Use hands to ensure the ingredients are mixed well. Divide into 1/2 inch thick patties.
  • Heat a large nonstick skillet over medium heat.  Coat with cooking spray; add patties and cook for 5 minutes on each side.
  • In a separate bowl, combine cabbage, carrots, almonds and Greek yogurt.  Mix well.
  • Place 1 bean burger on the bottom half of each roll; top with coleslaw and top with the other half of the roll.
  • Enjoy!
Print Friendly
Amie | 
Share on FacebookPin on PinterestEmail to someoneTweet about this on TwitterGoogle+


1 reply

Trackbacks & Pingbacks

  1. [...] is a fabulous recipe that I use to top my bean burgers and use as a dip with my veggie fries…this ketchup is a health alternative to the store [...]

Thoughts?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>