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.
- 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
- Set aside 1/2 cup of the beans.
- Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
- Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
- Add bean puree to slightly mashed beans in a bowl, and stir until combined.
- Add cheese and onion, combine well.
- Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
- Place cornmeal on a plate or in a shallow dish.
- Dredge each patty in cornmeal until thoroughly but thinly covered.
- Heat a non-stick pan over medium heat. Coat with cooking spray.
- Add patties and cook for approximately 4 minutes on each side or until browned.
- Carefully move onto plates with a spatula.
- Serve hot, with sour cream and rice.