Cilantro Bean Burgers with Creamy Avocado-Lime Slaw

• 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

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.

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4. 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.

5. 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.

Nutrition Facts (per serving)