Black Bean Burgers with Cheddar, Avocado & Scallion Creama
  • 3 cans organic black beans, rinsed and drained
  • 2 garlic cloves, smashed
  • 1 red bell pepper, rough chop
  • 1 egg
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 1½ cups cooked brown rice
  • 1 cup corn
  • ¾ cup garbanzo {chickpea} flour
  • sliced aged white cheddar
  • avocado, sliced tossed with lime juice
  • 1 cup sour cream
  • 5 scallions
  • 2 garlic cloves
  • salt & pepper
  1. Add the beans, bell pepper, garlic cloves and egg into a food processor. Pulse until ¾ the way smooth. Place the mixture into a bowl.
  2. Add the chili powder, onion powder, brown rice, corn and garbanzo bean flour to the bean mixture. Stir until well combined.
  3. Using a large cookie scoop form the patties evenly, will get approx 8 burgers. Place the patties onto a parchment lined baking sheet and refrigerate for an hour, it will help them set a bit.
  4. Heat oil in a large non stick pan over medium high heat. Cook the burgers on each side until crisp. Place the burgers back onto a lined baking sheet.
  5. Once all the burgers are cooked, top with a slice of cheddar and pop into a 350 degree oven for about 10 minutes to warm the burgers through and melt the cheese.
  6. For the scallion crema, place the garlic and scallions into a food processor and pulse a few times until finely chopped. Add in the sour cream and just pulse a couple times until combined and smooth. Taste and season with salt and pepper to taste.
  7. We skipped the burger buns and served the burgers topped with the sliced avocado and scallion crema.
Recipe by LeMoine Family Kitchen at