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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is my adaptation of a recipe from Cooking Light Magazine (03/07). These black bean burgers are a delicious vegetarian entree and reheat very well in a toaster oven or in a pan. I recommend serving them with rice, greens, salsa and sour cream. Be careful to fully drain the beans and cook the patties long enough so that they will stay together. Ingredients:
2 cups rinsed drained canned black beans |
1 teaspoon minced garlic |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
1/2 teaspoon dried cilantro |
1 large egg white |
1/2 cup shredded monterey jack cheese or 1/2 cup jalapeno jack cheese |
1/4 cup chopped red onion |
1/3 cup cornmeal |
cooking spray |
cayenne powder, to taste |
Directions:
1. Set aside 1/2 cup of the beans.
2. Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
3. Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
4. Add bean puree to slightly mashed beans in a bowl, and stir until combined.
5. Add cheese and onion, combine well.
6. Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
7. Place cornmeal on a plate or in a shallow dish.
8. Dredge each patty in cornmeal until thoroughly but thinly covered.
9. Heat a non-stick pan over medium heat. Coat with cooking spray.
10. Add patties and cook for approximately 4 minutes on each side or until browned.
11. Carefully move onto plates with a spatula.
12. Serve hot, with sour cream and rice.
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