Go healthy: Whip up these black bean burgers instead when a craving strikes.
1 onion, diced
2 cloves garlic, minced
1 (450-gram) can black beans (tausi), divided
2 tablespoons water
1 cup whole-wheat breadcrumbs
1 cup corn kernels, roasted
1/2 cup cilantro (wansoy), chopped
1/2 teaspoon cumin
2 teaspoons chili powder
salt, to taste
6-8 lettuce, to serve
120 grams soft tofu
2 tablespoons white wine vinegar
1 teaspoon dijon mustard
2 tablespoons sriracha hot sauce
3/4 cup canola oil
Preheat oven to 350°f. Line a baking sheet with parchment paper.
Sauté onions, garlic, and bell peppers in a pan. Set aside to cool.
Rinse and drain black beans. Place 3/4 of the beans in a bowl; mash until it turns into a thick paste. Add a little water if it becomes too thick.
Add remaining beans, breadcrumbs, corn, parsley or cilantro, and vegetables.
Add cumin and chili powder. Season with salt and pepper. Mix well to combine.
Form mixture into 6 or 8 patties and arrange on the prepared baking sheet. Bake for 20 to 30 minutes.
Meanwhile, make the spicy tofu mayonnaise: Combine tofu, vinegar, mustard, and sriracha in a blender. Blend until smooth. Add canola oil in a slow, steady stream while blending. Chill for 30 minutes.
Assemble the burgers: place patties in burger buns with lettuce, tomatoes, and tofu mayo. Serve immediately.
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