Black Bean Dip & Burgers

What I love about this versatile recipe is that you can eat the Black Bean Dip as is with some tortilla or pita chips... -OR-... add a few ingredients and turn the base recipe into Black Bean Burgers! These burgers are a lighter but filling alternative to a beef burger, if you're trying to decrease your intake of animal products. They also stick together much better than other black bean burger recipes I've tried.

Pair the Black Bean Burgers with a side of your choice. I like to keep things simple and complete in under 30 minutes, so we often just eat it with air-popped popcorn, but you could eat it with a side salad.

Black Bean Dip - VegWithMandy.com

Serves 4

In Food Processor*, place:

• 1/2 purple onion, roughly chopped

• 15 oz black beans, drained, rinsed

• 1 garlic clove** (fresh or pre-minced)

• Juice of 1 lime, fresh

• 1/4 tsp salt (omit if on low sodium diet)

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/2 can of Rotel (~6 Tbsp), -LIQUID drained BUT SAVED***

Process until mostly pureed.

Serve as dip with:

• tortilla or pita chips

-or- keep going; Turn into burgers (below)

Notes: *This does NOT work as well when simply mashed with potato masher, especially if you plan to convert the dip into Black Bean Burgers; they fall apart without processing.

**I cheat by using pre-minced garlic; the kind stored in fridge after opening. This saves time without sacrificing flavor. 

***See Also - Lazy Layer Dip recipe, which uses Black Bean Dip, and leftover Rotel liquid. 

>>Black Bean Burgers (from Dip)- VegWithMandy.com

makes 4 burgers

Preheat oven to 450F. 

Line baking sheet with foil.

To Lazy Black Bean Dip (above), add:

• 1/4 tsp salt (omit if on low sodium diet)

• 1/4 tsp pepper

• 1/2 tsp Chili powder

• 1/4 tsp Chipotle powder

• 1 1/4c. Oats

Mix well.

Form into 4 burgers; 

place on baking sheet.

Bake at 450F x 8min, 

then Broil Lo x 4-6 min

Enjoy on:

• whole wheat buns

-or- lettuce wrap if gluten-free,

with toppings of your choice, such as:

• Lettuce,

• Onion,

• Sliced tomato,

• Guac****.

Note:  ****We love using single serving guacamole cups. This allows us to use just what we need without spoilage of any leftover guac that would be in a larger container. These keep well in the fridge for weeks, ready to use when the mood strikes.