The Cooking Streak: Double Bean Burgers with Spicy Basil Avocado Cream

Since day 4 of the cooking streak involved the mass consumption of cheese (see Spinach Zucchini Lasagna), I needed to return to healthier, more low key ways for evening number 5. After careful consideration, I decided on a compromise between proper football watching eats and healthy hippiedom- the double bean burger.

Double Bean Burgers with Basil Avocado Cream
Adapted from How Sweet It Is
Servings: 4 large patties
Time: 20 minutes

Soon this mush will be transformed into goodness

Burger
15 oz can black beans, drained and rinsed
15 oz can cannellini beans, drained and rinsed
3 tbsp fresh cilantro, chopped
4 garlic cloves, minced
1/2-1 tsp smoked paprika
1/2-1 tsp onion powder
Salt to taste
Pepper to taste
Red chili flakes to taste
1 large egg + 1 egg white, beaten
1/2 cup panko bread crumbs
Olive oil
Toasted buns

Spicy, creamy perfection

Spicy Basil Avocado Cream
2/3 cup sour cream
1 avocado
10 basil leaves
Salt to taste
Pepper to taste
Red chili flakes to taste
Sriracha to taste

1. Mash the beans together in a large bowl.
2. Stir in the cilantro, garlic, smoked paprika, onion powder, salt, pepper, and red chili flakes.
3. In a separate bowl, mix the beaten eggs and panko together.
4. Combine the panko egg mix with the beans until well incorporated.
5. Form the bean mixture into patties.
6. Heat the olive oil in a large skillet over medium-high heat. Cook the patties for 3-5 minutes per side until a nice crust forms.
7. While the burgers are going, combine the sour cream, avocado, basil leaves, salt, pepper, red chili flakes, and sriracha together in a food processor or blender until smooth. 
8. Serve the burgers topped with the avocado basil cream on toasted buns.

Success! It looks like an actual patty!

Herbs were the key to this burger's deliciousness. The patty itself may have been primarily beans, but the cilantro really stood out. As for the cream, the powerful basil made its mark in a wonderfully smooth yet sneakily spicy sauce that helped even out the somewhat dry burger. Be careful when making this to get a good crust on the patty and a nice toast to the bun, or you may end up with quite the mushy mess on your hands. In the end, this was one non-traditional burger that really managed to pack in the flavor for a unique and filling meal.