Barley and Black Bean Veggie Burgers with Avocado-Lime Crema

These burgers build their structure from cooked barley and mashed black beans, bound with a flax egg and whole wheat breadcrumbs rather than a heavy dose of oil or cheese. Cumin and smoked paprika give them a savory depth that holds up well against a bun.

Barley and black beans together bring a substantial amount of soluble fiber to each patty, and the avocado-lime crema on top contributes unsaturated fat in place of a mayonnaise-based sauce. The patties pan-sear in just enough oil to get a good crust, keeping saturated fat low across the whole burger.

Pile them onto whole wheat buns with lettuce and tomato, or skip the bun entirely and serve over greens for a lighter version. They hold together well enough to make ahead and reheat during the week.