Burgers, Cilantro Bean with Creamy Avocado-Lime Slaw

Ingredients

• 1 (15 ounce) can no-salt-added black beans, rinsed
• 2 cloves garlic, minced, divided
• ½ teaspoon ground cumin
• ½ teaspoon salt, divided
• ⅛ teaspoon ground pepper
• ¼ cup crushed tortilla chips or panko breadcrumbs

¼ cup quick-cooking oats

• 2 tablespoons toasted pumpkin seeds, chopped
• 2 tablespoons chopped fresh cilantro plus 1/2 cup, divided
• 1 large egg, lightly beaten
• ¼ cup low-fat plain Greek yogurt

½ avocado

• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 2 tablespoons water
• 4 cups shredded cabbage (green and/or red)
• 2 teaspoons olive oil
• 4 whole-wheat buns, halved and toasted

Directions

1. Combine beans, half the garlic, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.
2. Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.
3. Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining 1/4 teaspoon salt. Add cabbage and toss to combine.
4. Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.