Beef, Bean and Veggie Burgers
- Level: Easy
- Yield: 6 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 392
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 25
- Cholesterol
- 85
- Sodium
- 463
- Total: 25 min
- Active: 25 min
Ingredients
1 tablespoon plus 2 teaspoons olive oil
1/2 cup finely diced yellow onions
1/2 cup grated carrots (see Cook's Note)
1/2 cup grated broccoli
1 jalapeño, seeds and membrane removed, finely minced
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound lean ground sirloin
1/2 cup grated oats (see Cook's Note)
1/2 cup canned black beans, drained and rinsed, pulsed in a food processor
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
6 hamburger buns, toasted
Sliced avocado, sliced tomato and ranch dressing, for topping
Directions
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
- Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
- In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
- Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.
Cook’s Note
The carrots and broccoli can be grated in a food processor fitted with the blade or grating attachment, or by hand using a box grater. The oats and beans can be done in the food processor with the blade attachment.