Cilantro Black Bean Burgers with Creamy Avocado-Lime Slaw (Eating Well)

Link to Original Recipe  HERE

Link to Original Recipe HERE


  • 1 (15 ounce) can no-salt-added black beans, rinsed

  • 2 cloves garlic, minced, divided

  • ½ teaspoon ground cumin

  • ½ teaspoon salt, divided

  • ⅛ teaspoon ground pepper

  • ¼ cup crushed tortilla chips

  • ¼ cup blended/ground old fashioned oats

  • 2 tablespoons toasted pumpkin seeds, chopped

  • 2 tablespoons chopped fresh cilantro plus ½ cup, divided

  • 1 large egg, lightly beaten

  • ¼ cup low-fat plain Greek yogurt

  • ½ avocado

  • 1 teaspoon lime zest

  • 2 tablespoons lime juice

  • 2 tablespoons water

  • 4 cups shredded cabbage (green and/or red)

  • 2 teaspoons coconut oil

  • 4 whole-wheat buns, halved and toasted


  1. Combine beans, half the garlic, cumin, ¼ teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips, oats, pumpkin seeds, 2 tablespoons cilantro, and egg.

  2. Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.

  3. Meanwhile, combine the remaining ½ cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining ¼ teaspoon salt. Add cabbage and toss to combine.

  4. Heat coconut oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with ¼ cup cabbage slaw each. Serve the remaining slaw on the side.

Makes 2 servings!

Your C5 Nutrition Coach,