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Recipe Category: Cake
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Ingredients
Makes 4 PATTIES
Prep: 5 minutes
Cooking Time: 15 minutes
Serving size 1 patty
Calories 184 Protein 8 g Carbohydrates 23 g Fat 7 g Fiber 8 g Sugar 3 g Sodium 160 mg
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 cup chopped red onion
- 1 teaspoon balsamic vinegar or apple cider vinegar
- 1 (15-ounce) can low-sodium black beans, drained
- 1 teaspoon BBQ sauce
- 1 cup panko crumbs or whole wheat bread crumbs
- 1/3 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- juice of 1 lime
- sea salt and black pepper
Method
- Preheat the oven to 400°F
- Set a nonstick skillet over medium heat
- Once the skillet is hot, add 1 tablespoon of the olive oil along with the garlic and onion
- Saute until the onion begins to turn brown and translucent, about 3 minutes, being careful not to burn the garlic
- Add the vinegar and cook for an additional 5 minutes, stirring continuously, until the onions have caramelized
- Remove from the heat and let cool slightly, then add to a blender
- Set the skillet aside; do not clean it
- Add the beans, BBQ sauce, and panko crumbs to the blender and pulse 4 or 5 times to combine
- Add the cilantro, cumin, chili powder, paprika, and lime juice
- Pulse until the ingredients are thick and well mixed but you can still see a few chunks of bean (for texture)
- Transfer the mixture to a bowl and make 4 equal-sized, approximately 1/2-inch-thick patties
- Set the skillet over medium heat and add the remaining tablespoon olive oil
- Once the oil is hot, add the patties
- Cook for 3 to 5 minutes, or until the edges around the patties begin to turn brown and crispy
- Flip them over and cook for an additional 3 minutes, then place the entire skillet in the oven for 6 to 8 minutes
- Remove the skillet from the oven and place the patties on a plate lined with a paper towel or a cooling rack to cool them slightly and firm them up before serving
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