Black Bean Burger with Avacado Salsa

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 (15-ounce) can black beans, rinsed and drained
1/2 cup japanese panko breadcrumbs
3 tablespoon minced red onion
1/4 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1/8 teaspoon black pepper
1 large egg
4 slices pepper jack cheese (thin)
4 whole wheat hamburger buns
Avacado Salsa
1 Haas Avacado, diced
1 tsp diced red onion
1 tsp fresh lime juice
1 tsp kosher salt
1/8 tsp ground cumin
1 tsp fresh jalapeno finely chopped



To make salsa, combine all incredients in a small bowl. Cover and refrigerate 1 hour. For the burgers, slightly mash beans with a fork. Stir in breadcrumbs, red onion, cumin, parsley, black pepper and egg. Divide bean mixture into 4 patties. On a preheated grill brushed with oil, cook patties about 5 minutes each side or until thoroughly heated. Add slice of Pepper Jack Cheese. Once melted, put bean burger on whole wheat bun, top with 2 tbsp avacado salsa. Garnish with lettuce and tomato if desired.