Prep: 20 minutes plus freezing
Bake: 20 minutes • Serves: 6
2 cans (15.5 ounces each) no salt added black beans, drained and rinsed
1 package (8 ounces) PICS sliced mushrooms
1 cup PICS quick cooking oats
1 tablespoon Market 32 fresh cilantro leaves
1 tablespoon PICS less-sodium soy sauce
2 teaspoons Mexican seasoning
1/2 cup shredded reduced fat Mexican cheese blend
6 100% whole wheat hamburger buns
1 large avocado, sliced
1/3 cup fresh salsa
1.In small skillet, toast walnuts over medium-high heat 4 minutes or until fragrant and lightly browned, stirring frequently; transfer to plate to cool.
2. Line rimmed baking pan with nonstick aluminum foil. In food processor with knife blade attached, pulse 1 can beans, mushrooms, oats, cilantro, soy sauce and seasoning until almost smooth with some chunks remaining, scraping down bowl occasionally. Transfer bean mixture to large bowl; fold in walnuts and remaining can of beans. Form mixture into 6 patties (about 3/4 cup each); place on prepared pan and freeze 1 hour.
3. Preheat oven to 375°. Bake patties 15 minutes; sprinkle with cheese and bake 5 minutes or until lightly browned and cheese melts. Serve burgers in buns topped with avocado and salsa.
Approximate nutritional values per serving:
482 Calories, 18g Fat (3g Saturated), 9mg Cholesterol, 603mg Sodium,
58g Carbohydrates, 15g Fiber, 6g Sugars, 1g Added Sugars, 24g Protein