Yummy Black Bean Tostada Burgers

I love burgers.  In fact, I just ate Red Robin for dinner, which is exactly why when I came across this black bean burger I thought I should give it a try some time in an attempt to avoid Red Robin.  Sure, it was delicious, and I don't mind a treat like that from time to time... but being in college, I don't just treat myself from time to time, I do all the time.  I found this recipe in SHAPE Magazine and it literally made my mouth water.  So give it a try, and enjoy!

Ingredients

• For The Pico de Gallo
• 1 large beefsteak tomato, seeded
• and chopped (about 3/4 cup)
• ¹/₄ cup finely chopped red onion
• 1 to 2 jalapeños, seeded and finely chopped (about 1/4 cup)
• 1 T lime juice
• 1 t extra-virgin olive oil
• 2 T chopped fresh cilantro
• Kosher salt and freshly ground black pepper to taste
• For The Burgers
• 1 15.5-ounce can low-sodium black beans
• Cooking spray
• 3 clv garlic, minced
• ¹/₄ cup panko (Japanese bread crumbs), preferably whole-wheat
• ¹/₂ t ground cumin
• ¹/₂ t dried oregano
• ¹/₄ t kosher salt
• Freshly ground black pepper to taste
• 8 small (6-inch) corn tortillas
• 1 large California avocado, peeled and sliced

Directions

To make the pico de gallo, combine tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper in a medium bowl. Stir, cover, and set aside at room temperature for up to 30 minutes, or refrigerate for up to 3 hours to allow flavors to blend.

To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to mediumlow. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more.

In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick.

Divide tortillas into two stacks of four and wrap each stack loosely with foil. Place burgers and tortilla packets on a lightly oiled grill and cook for 4 minutes. Flip burgers and packets and cook for 3 minutes more, or until burgers are lightly browned. To serve, arrange two tortillas on each of four plates. Top with a burger, salsa, and avocado slices and serve.