(This is an old recipe that has been removed from my site, but I am keeping the printer-friendly version of the recipe here in case someone was a fan of the recipe.)

(Makes 4 patties; recipe adapted from a cookbook I got at a yard sale but don’t remember the name.)

Easy Guacamole Ingredients:
1 medium or large avocado
2 tsp. fresh lime juice (I use my fresh-frozen lime juice)
1/2 tsp. chile powder
1-2 tsp. Green Tabasco Sauce

1 can (15 oz.) black beans, rinsed with cold water and drained well
2 slices whole wheat bread, cut in cubes, toasted, and buzzed in the food processor (or substitute about 2/3 cup whole wheat bread crumbs)
1/4 cup packed cilantro leaves (more or less, depending on how much you like cilantro)
2-3 medium garlic cloves, coarsely chopped
2 tsp. Cholula hot sauce (or use your favorite Mexican hot sauce)
1/2 tsp. ground Chipotle chile pepper
1 tsp. ground cumin
1 egg
salt and fresh ground black pepper to taste
1 T grapeseed oil (or a little more) for browning patties
1/2 cup chopped tomatoes or cherry tomatoes for serving

Put beans in a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain until they are very dry (or blot dry with paper towels.)

While the beans drain, mash the avocado with the lime juice and mix in the chile powder and Green Tobasco Sauce to make Easy Guacamole. Chill the guacamole until you’re ready to serve.

Preheat oven or toaster oven to 400F/200C. Cut the bread into cubes and toast on a baking sheet until bread is toasted and starting to brown, about 10-15 minutes. Put bread into food processor and buzz until it turns into coarse bread crumbs. Put the breadcrumbs into a medium-sized bowl.

Put the cilantro leaves and chopped garlic into the food processor and buzz until finely chopped. Add the drained black beans, Cholula sauce (or other hot sauce of your choice), ground Chipotle pepper, ground cumin, egg, and salt and pepper to taste. Pulse until the mixture is well-combined while still keeping the beans a little chunky. (Don’t over process.)

Add the bean mixture to the breadcrumbs and stir to combine. Use your clean hands to form four patties (I put mine on parchment paper so they wouldn’t stick to the cutting board.) Brush stove-top grill pan with oil and heat to medium-high, then add the patties and cook 4-5 minutes on the first side. (You can rotate partly through the cooking time if you want grill marks.) Turn carefully and continue to cook until patties are cooked through and well-browned, about 8-10 minutes total cooking time. Serve hot, topped with Easy Guacamole and with chopped tomatoes sprinkled over.

If you want to cook these on an outdoor grill, I would chill the patties for about an hour before cooking; then be sure the grill grates are well oiled with a high smoke point oil like grapeseed and cook as above.

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