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INGREDIENTS
For Southwest Black Bean Veggie Burger:
2 15 ounce cans black beans, drained and rinsed, coarsely mashed
1 tablespoon olive oil
½ cup green pepper, minced
1 cup yellow onion, minced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoons paprika
2 tablespoons Woodstock® Organic Hickory BBQ Sauce
½ cup Woodstock® Organic Rolled Oats, ground into a fine powder
1 teaspoon salt
1 teaspoon black pepper
For Corn Relish:
1 red bell pepper, small dice
1 clove garlic, minced
1 red onion, small dice
2 cups Woodstock® Organic Jalapeño Relish
1 cup Woodstock® Organic Super Sweet Cut Corn, thawed
½ cup cider vinegar
Additional Ingredients:
1 toasted bun
½ avocado, sliced
2-3 tablespoons Woodstock® Organic Hickory BBQ Sauce
DIRECTIONS
Corn Relish:
1. In a medium sized metal or glass bowl, combine all ingredients.
2. Cover and refrigerate overnight.
Southwest Black Bean Veggie Burger:
1. In a large bowl, combine all ingredients.
2. Divide the mixture into 4 equal parts. Form 4 balls out of the mixture and press into a patty. Place on a baking sheet or plat and refrigerate for at least 30 minutes.
3. Place a nonstick skillet over medium heat and add 2 tablespoons canola oil. Place patties in the pan and cook 3-4 minutes each side, until golden brown.
4. Spread BBQ sauce on bottom half of toasted bun.
5. Place bibb lettuce on top of BBQ sauce.
6. Place sweet potato patty on top of the bibb lettuce.
7. Add sliced avocado, corn relish and top with bun.
