These veggie patties get a little kick from canned chipotle chilies and a creamy boost from Greek yogurt. They’re packed with fiber, protein, and flavor, and the avocado salsa adds a fresh, zesty finish.
Active time: 12 minutes | Total time: 20 minutes
Ingredients
- 1 (15‑oz) can low‑sodium black beans, rinsed, drained, and split in two portions
- ⅓ cup plain 0% Greek yogurt
- 3 green onions, chopped (divide into two groups)
- 1 tbsp minced chipotle pepper in adobo sauce
- 1 tsp garlic powder
- ½ tsp kosher salt, split
- 1 large egg, lightly beaten
- ½ cup panko breadcrumbs
- 1 tbsp canola oil for cooking
- 1 medium avocado, diced
- 1 medium tomato, diced
- 2 tsp fresh lime juice
Directions
Set aside about one‑third of the beans. In a bowl, mash the rest with a fork until mostly smooth.
Stir in the Greek yogurt, half of the chopped green onions, chipotle, garlic powder, a pinch of salt, and the beaten egg. Mix until well combined.
Fold in the panko and the reserved whole beans. Divide the mixture into four equal parts and shape each into a patty about a half‑inch thick.
Heat a non‑stick skillet over medium heat, add the oil, and swirl to coat. Cook the patties 4‑5 minutes per side, or until golden brown.
While the burgers fry, toss the diced avocado, tomato, lime juice, the remaining green onions, and a pinch of salt together in a small bowl.
Serve each burger topped with a generous spoonful of the avocado salsa.
Serves: 4 (one patty and ½ cup salsa per person)
Nutrition per serving: 260 kcal, 11 g fat, 30 g carbs, 12 g protein, 11 g fiber, 369 mg sodium.