You can enjoy these savory patties either as satisfying veggie burgers or earthy and elegant hors d’oeuvres.
½ cup rolled oats
½ red bell pepper
¼ red onion
1 15 oz. can black beans
1 large egg
2 teaspoons taco seasoning
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup non-fat plain Greek yogurt
fresh cilantro (optional garnish)
8 g Fat
41 mg Cholesterol
56 g Carbohydrate
486 mg Sodium
In a food processor fitted with a steel blade, process oats with corn and tortilla strips from Salad Kit. Pulse until coarsely chopped. Add bell pepper and onion and pulse until coarsely chopped. Add cabbage mixture and pulse until coarsely chopped, stopping processor a few times to redistribute mixture with spatula. Finally, add beans and pulse until just combined.
Place food processor contents in large mixing bowl. Add egg, cheese from kit, taco seasoning, salt and pepper. Mix until combined. Chill in refrigerator for one hour before forming either five large patties or 25 mini ones.
Heat oven to 400 degrees Fahrenheit. Place patties on parchment-lined baking sheet. Bake for ten minutes, carefully flip patties, bake for ten more minutes. While patties are baking, mix dressing packet with Greek yogurt for “secret sauce” on burgers, or, if making hors d’oeuvres, place a dollop on top of mini patty and add a single cilantro leaf for an elegant touch.