Black Bean Burgers

While not specifically for children, these protein-packed patties are hand-held and easy to chew making them perfect toddler food. They are a Little Man favorite, particularly when dipped in plain yogurt.



Black Bean Burgers
adapted from Fine Cooking
 
4 large or 12 mini burgers
30 min

3 Tbs. olive oil
1/2 cup thinly chopped scallions
2 large cloves garlic, finely chopped
15-oz. can black beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
1 large egg, lightly beaten
1/2 tsp. chile powder

1/2 tsp. ground cumin
Kosher salt

• Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the scallions and garlic and cook until they are fragrant and begin to soften. 
• Add the black beans and scallion/garlic mix to the food processor. Pulse 2 or 3 times to roughly chop. Do not over process.
• In a mixing bowl, gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Add the black bean mixture and combine. 
• Shape the mixture into patties. [I prefer making mini burgers, particularly for small children]
• Heat the remaining 2 Tbs. oil in the skillet over medium heat. Cook the burgers until lightly browned on both sides and cook through, flipping carefully, about 5 minutes total
• Serve with plain yogurt (or sour cream) and avocado 

Storage

Refrigerator: up to 4 days, or so. Reheat in the toaster oven.
Freezer: up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator 

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