Black Bean Burgers

The hubby gave me a real hard time about wanting to make these..."A burger without MEAT???" Indeed. But he sure changed his mind after eating one bite. These are so delicious, nutritious, and filling! Your man of the house will not even miss the meat!

Black Bean Burgers with Lime Cilantro Mayo (from the Cookin' Canuck)

Burgers:
4 pieces day old or toasted whole wheat sandwich bread (I only needed 2)
2 Tbsp olive or canola oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp minced jalapeno pepper, membranes and seeds removed (keep some if you want some heat)
1 tsp ground cumin
1 (15 oz.) can black beans, drained and rinsed
1 1/4 cups cooked brown rice
2 tsp fresh lime juice
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped cilantro

Cilantro-Lime Mayo:
1/2 cup mayonnaise
2 tsp fresh lime juice
2 Tbsp finely chopped cilantro
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper

4 whole wheat buns (6-8 in my opinion)
1/2 cotija cheese (or feta)
4 large slices tomato
12 slices avocado

Directions:
In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.Heat 1 Tbsp oil in a large skillet set over medium heat. Add onion and saute until soft. Add garlic, jalapeno, and cumin. Saute for additional two minutes.

Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties (I suggest forming 6-8 patties...or else they are just too big!). If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap (or parchment or wax paper) and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

Meanwhile, make the cilantro-lime mayo by combining the mayo, lime juice, cumin, cilantro, and pepper in a small bowl. Stir well.

Heat 1 Tbsp canola oil in large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for about 4 minutes per side. (the crust is the best part and gets nice and crisp...another reason why i think making more smaller patties is better than a few big ones)

Lightly toast the buns. Spread 2 Tbsps cilantro-lime mayo on each bun, and top each with a black bean patty, 2 Tbsp crumbled cotija (feta..) cheese, 1 slice tomato, and 3 slices avocado. Serve.