Time to play make-believe!
First: if you stack donuts between quinoa and beans in your week’s menu, suddenly donuts feel like a perfectly reasonable meal. Not literally — that would be strange — but in the world of meal planning, if you have quinoa on Monday and beans on Wednesday, a donut on Tuesday seems entirely justified. It’s one of those self-made rules that make life more fun.
Second: major respect to everyone carrying a paper copy of 50 Shades of Grey through crowded airports. I admire that kind of boldness. I’m more the type who shares my life online but still feels exposed when judged by strangers in person, so hats off to those who don’t care what anyone thinks.
Third: when I ate these burgers I convinced myself the avocado cream was made with Greek yogurt. It wasn’t — it was thick, full-fat sour cream — but pretending it was healthier made me feel better and let me indulge freely. Call it culinary wishful thinking.
Most people turn to bean burgers to cut back on meat or to avoid it entirely. For me, it’s simpler: I’m crazy about beans. I love them so much that I almost considered making beef burgers with beans folded right in. That experiment is coming soon — stay tuned.
These double bean burgers are seriously delicious. I like them even more than the BBQ chickpea burgers I made a while back. They’re flavorful enough that you could eat them without a bun, though I’ll admit I usually prefer them sandwiched and dressed up.
The real star, though, is the avocado basil cream. It’s creamy, herbaceous, and endlessly versatile — I find myself wanting to spread it on everything. Once you try it, you’ll understand why.
Easy Double Bean Burgers
Makes 6 burgers
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 large egg + 1 large egg white, lightly beaten
1/2 cup panko bread crumbs
3 tablespoons olive oil, divided
3 tablespoons fresh cilantro, chopped
4 garlic cloves, minced or pressed
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 whole grain buns, toasted if desired
In a large bowl, mash the black beans and cannellini beans with a potato masher or fork. Add the cilantro, garlic, smoked paprika, onion powder, salt, and pepper, stirring to combine. In a smaller bowl, whisk the eggs, then stir in 1 tablespoon olive oil and the panko breadcrumbs. Add the egg and panko mixture to the mashed beans and mix thoroughly—use your hands if needed to bring the mixture together. Divide into six equal portions and shape into patties.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (add more if needed to prevent sticking). Cook the patties until golden brown on each side, about 4–6 minutes per side depending on thickness. Serve on toasted buns with the avocado basil cream.
Avocado Basil Cream
2/3 cup sour cream
1 avocado, chopped
10 medium basil leaves, chopped
1/4 teaspoon salt
Pinch of pepper
Combine the avocado and basil in a food processor and blend until smooth-ish. Add the sour cream and process until fully combined and creamy. Season with salt and pepper to taste, adjusting as needed. Use immediately or chill briefly before serving.
Now I feel satisfied—and yes, fully justified in having another donut.