Serves: 4
Ingredients:
3 tablespoons mayonnaise
½ - ¾ cup Panko bread crumbs (more if necessary to form the burgers)
1-1/2 teaspoons chili powder
1 teaspoon cumin
½ red bell pepper – finely chopped
½ onion – finely chopped
3 cloves garlic, peeled and pressed through a garlic press
2 eggs - beaten
1 teaspoon Frank’s Red Hot Sauce (or more to taste)
Additional fine dry bread crumbs if necessary to form the burgers
Olive oil for brushing the patties
6 hamburger buns
Sour cream (I like to mix a little chipotle chili powder into my sour cream) Chunky Salsa (I like the spicy salsa)
Lettuce
Optional: Hummus as a condiment in place of the salsa and sour cream
Directions:
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees, and lightly
oil a baking sheet.
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, chili powder and cumin, until a coarse purée forms. Transfer to a bowl and stir
in red bell pepper, onion, garlic, beaten eggs, hot sauce and remaining can beans. You may need to add a little more Panko crumbs when forming
the patties. Form mixture into 6 patties. Brush the patties with olive oil just before grilling or baking.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on
each side.
Serve immediately on toasted buns with bowls of sour cream, salsa and lettuce or hummus.
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