|Picture from original recipe|
1/3 c coarsely chopped onion
2 cloves garlic, peeled
1 t ground cumin
1 1/2 c canned black beans rinsed and drained
1/2 c coarse dried bread crumbs
1/3 c chopped fresh cilantro leaves
3/4 c walnuts, toasted and finely chopped
- Kosher salt and freshly ground pepper
1 lg egg, beaten
1 c corn kernels, fresh or thawed
1/2 c seeded and diced tomato
1 - scallion, chopped
1 1/2 T chopped fresh cilantro
2 t seeded and minced jalapeno chile pepper
2 t fresh lime juice
2 small Hass avocados
1 T fresh lime juice
2 T olive oil
4 - English muffins
In a food processor fitted with a metal blade, place onion, garlic, and cumin; pulse until coarsely chopped. Add beans, bread crumbs, and cilantro; pulse until just combined (don’t puree). Transfer mixture to a bowl; stir in walnuts. Season with salt and pepper. Fold in egg and stir until combined. Form into four 3 1/2-inch patties. (If burgers seem very wet, add 1/4 cup bread crumbs.) Chill patties, covered, at least 1 hour, and up to 1 day.
Meanwhile, in a small bowl, stir together salsa ingredients. Add salt to taste. Set aside. Peel, pit, and mash avocados in a medium bowl with juice and salt to taste. Cover the surface of the avocado with plastic wrap to seal out air. Set aside.
In a large skillet, heat oil over medium heat until hot; cook patties until light brown, 4 to 6 minutes on each side. Toast muffins. Place a spoonful of guacamole on muffin bottom; add a burger, some salsa, a muffin top, and serve.