Black Bean Burgers with Cilantro-Lime Mayo

Summer is FINALLY here, and we all know that means: grilling and BBQ season. As a quasi-vegetarian (can't give up my seafood), finding something to eat can be somewhat of a challenge among all the hamburgers, hot dogs and steaks. My amazing friend Lindsay gave me the recipe for these black bean burgers, and I no longer feel awkward when invited to BBQs. These burgers are SO yummy, my (previously) strictly carnivorous family is addicted to them. The recipe calls for the patties to be cooked in an oiled skillet for a couple minutes, but when it's BBQ time, I like to cook them for only a minute or two, and then place them on the grill for a couple minutes more. Oh, and you can find the cotija cheese at Smith's. The taste is similar to feta cheese, but it crumbles easier.

Ingredients:

1 1/2 cup plain breadcrumbs

2 T olive oil, divided

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons minced jalapeno pepper, membranes and seeds removed

1 tsp. ground cumin

1-15 ounce 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 tablespoons finely chopped cilantro

1/2 tsp. ground cumin

1/4 tsp. freshly ground black pepper

Whole-wheat buns

1/2 cup cotija cheese

1 large tomato, sliced

12 slices avocado

Burgers:

Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion and saute until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.

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

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 30 minutes.

Heat 1 tablespoon oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo

In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper.

Lightly toast the whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 T crumbled cotija, 1 slice tomato and 3 slices avocado. Enjoy!