In addition to supplying both flavour and moistness to the veggie patties, the creamy ranch dip also makes the perfect topping for the cooked burgers.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cans (19 fl oz/540 mL each) black beans, rinsed
1 cup dry bread crumbs
4 green onions, trimmed, coarsely chopped
1/2 sweet red pepper, coarsely chopped
1/2 cup fresh cilantro
1/2 tsp. black pepper
3/4 cup Renée's Ranch Dip, divided
1 Tbsp. oil
6 whole wheat hamburger buns
6 small lettuce leaves
1 large tomato, thinly sliced
1/2 red onion, sliced into thin rings
1/2 cup alfalfa sprouts
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How do I make it ?
Process beans, bread crumbs, green onions, red peppers, cilantro, black pepper, egg and 1/2 cup dip in food processor until beans and vegetables are finely chopped and ingredients are well blended. Shape into 6 (1/2-inch-thick) patties.
Place on parchment-covered baking sheet. Refrigerate 30 min. or until firm.
Heat oil in large skillet on medium heat. Add patties; cook 12 min. or until burgers are heated through and golden brown on both sides, carefully turning after 7 min.
Place lettuce, tomatoes and burgers on bottom halves of buns; top with remaining dip, red onions and sprouts. Cover with tops of buns.
Kraft Kitchen Tips!
Top each cooked burger with 1 Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slice; cook 1 min. or until melted. Assemble burgers as directed.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 2 g
Cholesterol 45 mg
Sodium 1050 mg
Carbohydrate 70 g
Fibre 13 g
Sugars 8 g
Protein 17 g
6 servings, 1 sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.