Floating Olive Branch
Best-Ever Black Bean Burgers with Pesto Avocado Spread

Serves 6 





2 (15oz) cans black beans, drained and rinsed 

2 tablespoons Savory Butter Olive Oil 

1/4 cup yellow onion, peeled and diced 

1/4 cup red bell peppers, diced 

1/4 cup poblano pepper, diced 

2 teaspoons Garlic Bread Seasoning Blend 

1 teaspoon ground cumin 

1 teaspoon Fleur de Sel 

1/4 teaspoon black pepper 

1 cup bread crumbs 

1/4 cup oats 

1 egg

1 tablespoons mayonnaise 

2 tablespoons Teriyaki Balsamic Vinegar 


Pesto Avocado Spread: 

2 avocados, peeled 

1 tablespoons Pesto Infused Olive Oil 

1 tablespoon lime juice 

1 tablespoon fresh basil, chopped 

1 tablespoons fresh cilantro, chopped 

1/2 teaspoon Fleur de Sel 


6 burger buns, split and toasted 

Optional Burger Toppings: sliced tomatoes, sliced red onion, cheese, lettuce, and pickles. 



Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place the black beans on the prepared baking sheet and spread out in an even layer. Bake for 20 minutes or until the beans have dried (the beans would have split and visibly appear dryer). Remove from the oven and set aside to cool. 

Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Brush the grill grates with a bit of olive oil to keep the burgers from sticking. 

Heat olive oil in a large skillet over medium-high heat. Once hot, add the onion, bell pepper, and poblano pepper to the skillet and sauté for 5 minutes or until tender. Transfer the sautéed veggies and beans to a food processor. Add seasoning, cumin, salt, pepper, bread crumbs, oats, eggs, mayo, and vinegar to the food processor and pulse until combined (you still want some pieces of black bean intact). Remove the burger mix from the food processor and portion into six even patties, pressing the mixture together firmly to compact the burger patties. 

Once the grill has preheated, add the burger patties and grill for 3-5 minutes per side or until hot throughout and lightly charred. (If you’re adding cheese, add to the patties at the last minute to melt). 

While the burgers are grilling, place avocados, olive oil, lime juice, basil, cilantro, and salt in a medium bowl. Using a fork, mash into a smooth paste and keep refrigerated (tightly wrapped in plastic) until ready to serve. 

When ready to serve, spread the avocado mixture over the split toasted buns and top with the grilled burger patties. Top the patties with your favorite burger toppings before serving.