Spicy Black Bean Burgers with Avocado Crema

Instructions

1. 1In a large bowl, use a fork to mash the 2 cans of black beans until they are mostly smooth but still have a little texture.
2. 2Add the 1 cup of cooked quinoa, 0.5 cup of red onion, 0.5 cup of bell pepper, 0.5 cup of corn kernels, 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 0.5 teaspoon of smoked paprika, and 0.75 teaspoon of salt to the mashed black beans. Mix everything together thoroughly.
3. 3Stir in the 0.5 cup of gluten-free breadcrumbs. Continue mixing until the bean mixture holds together well enough to form into patties.
4. 4Divide the mixture into 4 equal parts. Shape each part into a burger patty, about 1.905 cm thick.
5. 5Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil to the skillet.
6. 6Carefully place the 4 black bean patties into the hot skillet. Cook for 5 to 7 minutes on the first side, until the bottom is golden brown and slightly crispy. Flip the patties and cook for another 5 to 7 minutes on the second side, until heated through and also golden brown.
7. 7While the burgers are cooking, prepare the avocado crema. Combine the 2 medium avocados, 2 tablespoons of lime juice, 0.25 cup of dairy-free sour cream, and 2 tablespoons of water in a blender or food processor. Blend until the mixture is completely smooth and creamy.
8. 8Serve the cooked black bean burgers on 4 gluten-free burger buns. Top each burger with a generous amount of the prepared avocado crema.

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