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1
First, prepare your cilantro cream sauce.
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2
In a food processor, blend together 1 cup Greek yogurt, 1 bunch cilantro with stems removed, 1/2 teaspoon cumin, and 1/4 teaspoon salt.
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3
Blend until smooth.
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4
Refrigerate until ready to use.
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5
Now its time to make your burgers.
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6
Clean out the food processor you just used.
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7
Drain the black beans and give them a quick rinse.
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8
Put beans, eggs, panko crumbs, green onions, cilantro, pepper, salt, cumin and garlic powder into the food processor bowl.
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9
Turn it on and puree 5 to 10 seconds.
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10
You still want the mixture to be somewhat chunky.
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11
Divide mixture into 6 portions and shape into patties.
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12
Heat about 2 tablespoons of olive oil in a large skillet over medium heat.
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13
Place all patties into the skillet and cook 3-4 minutes per side.
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14
To make your burgers, spread a small amount of cilantro cream sauce on each side of the bun.
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15
Top with black bean patty, sliced avocado, tomato and spinach leaves.
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16
Serve immediately.
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17
To freeze black bean patties: wrap each patty in plastic wrap and store in a freezer Ziploc bag and freeze up to 3 months.
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18
Or keep the patties in the refrigerator in an airtight container for up to 5 days.
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19
Store cilantro cream sauce in an airtight container for up to 2 days.
