Ingredients
For The Caramelized Onion:
- 2 tablespoons vegetable or olive oil
- 1 yellow onion cut into 1/4-inch slices
- Salt to taste
For The Avocado Crema:
- 1 ripe avocado halved, pitted, and peeled
- 1/4 cup sour cream or plain nonfat Greek yogurt
- Juice of 1/2 a lime
- Salt to taste
For The Burgers:
- 1 1/2 cups Mann’s Power Blend or any combination of shredded, raw, sturdy vegetables, like kale, cabbage, Brussels sprouts, carrots, and broccoli
- 1 clove large garlic minced
- 1 can black beans (15 ounces) drained
- 1 egg
- 1/2 cup gluten-free bread crumbs
- 1 tablespoon sriracha
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable or olive oil
- 6 green leaf or iceberg lettuce singles
Instructions
Caramelize The Onion:
- Heat a medium saucepan over medium-high heat. Add the oil and onion, then reduce the heat to medium. Sauté, stirring occasionally, until the onion is soft and light golden brown, about 15-20 minutes. Season with salt, remove from heat, and set aside.
Prepare The Avocado Crema:
- In a food processor, combine the avocado, sour cream or yogurt, lime juice and a pinch of salt. Process until smooth, then set aside.
Make The Burgers:
- To make the burgers, sauté the shredded veggies until softened, about 2 minutes. Add the minced garlic and stir for 1 more minute. Remove from heat.
- In a medium mixing bowl, mash the black beans with a potato masher or food mill. Add the sautéed veggies, egg, bread crumbs, sriracha, salt, and pepper. Stir well to combine. Form mixture into 6 patties.
- Cook the patties with the oil in a nonstick skillet over medium-high heat until nicely browned, about 5-6 minutes per side.
Assemble The Dish:
- Place 1 burger patty on top of 1 lettuce leaf. Top with a couple spoonfuls of the caramelized onion and a dollop of the avocado crema. Wrap the leaf around the patty, secure with a toothpick, and serve.
