Corn and Black Bean Burgers with Raddichio-Watercress Slaw
6 servings
Ready in 40 min
Prep in 30 min
If you are looking for a hearty meal that won't leave you feeling heavy then this one's for you. The burger itself is filling but the slaw gives a fresh crunchiness. I made the burgers with mixed nuts. Next time I think I'll add flax and maybe even quinoa.
Ingredients
- FOR THE BURGERS:
- ¼ cups Red Onion, Diced
- 2 whole Carrots, Grated
- 2 cloves Garlic, Minced
- ½ cups Italian Parsley, Chopped
- 1 whole Green Pepper, Stem And Seeds Removed, Then Diced
- ½ Tablespoons Chopped Jalapeño, Deseeded
- ½ cups Oats
- 1 cup Mixed Nuts
- 1-½ cup Bread Crumbs
- 1 can Black Beans, Drained (540 Gram Can)
- 1 can Sweet Corn, Drained (341gram Can)
- ½ teaspoons Cayenne Pepper
- 1-½ teaspoon Taco Seasoning
- 1-½ teaspoon Oregano
- 1-½ teaspoon Thyme
- 1-½ teaspoon Cumin
- 1 pinch Salt
- 1 pinch Black Pepper
- 2 whole Eggs
- 2 teaspoons Worcestershire Sauce
- 1 Tablespoon BBQ Sauce
- Oil, For Your Skillet
- 6 whole Hamburger Buns
- FOR THE SLAW:
- 1 cup Raddichio, Sliced
- ¼ cups Green Cabbage, Sliced
- 1 cup Watercress
- 1 Tablespoon Olive Oil
- ½ teaspoons Cider Vinegar
- ½ Tablespoons Honey
- 1 pinch Black Pepper
- 1 pinch Salt
- FOR THE SPREAD:
- 3 Tablespoons Blue Cheese Dressing
- 2 teaspoons Chipotle Pepper, Diced (in Adobo Sauce)
Instructions
Source
- Source:
- URL Import
- Publisher:
- Domain:
- tastykitchen.com
- Author:
- Laylita
- Import Result:
- View Import
- Added By:
- @chinwahu