Amanda gets in touch with her vegetarian side by making her recipe for Black Bean Burgers with TomatoLime Mayo!
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Black Bean Burgers with TomatoLime Mayo
RECIPE COURTESY OF AMANDA FREITAG
Level: Easy
Total: 1 hr 25 min
Active: 25 min
Yield: 6 servings

Ingredients

Black Bean Burgers:

Two 15ounce cans black beans, drained and rinsed
3/4 cup panko breadcrumbs
3 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1 to 2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 to 4 large cloves garlic, minced
2 eggs, beaten with a pinch of salt
1 small red onion, finely chopped
4 tablespoons extravirgin olive oil
6 sesame seed potato buns
Serving suggestions: bibb lettuce, tomato slices, bread and butter pickles and pickled jalapeños

TomatoLime Mayo:

1 cup mayonnaise
2 tablespoons sundried tomato puree or paste
1 teaspoon freshly ground black pepper
Pinch kosher salt
1 clove garlic, minced
Juice of 1 lime

Directions

For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs, onions and 2 tablespoons of olive oil. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.

For the mayo: In a small bowl, mix the mayonnaise, sundried tomato puree, pepper, salt, garlic and lime juice.

Heat a medium nonstick pan over mediumhigh heat and add the remaining 2 tablespoons olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Slather each side of the bun with mayo, then top the bottom bun with the lettuce, burger, tomatoes, pickles, pickled jalapenos, another lettuce slice and top with the top bun.

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Amanda Freitag's Black Bean Burgers with TomatoLime Mayo | Food Network
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