Spicy Mexican Bean Burger

READY IN: 15mins
SERVES: 6
YIELD: 6 burgers
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) can fat-free refried beans (these are always vegan)
  • 1
    teaspoon oil
  • 12
    cup small onion, coarsely chopped
  • 12
    green pepper, coarsely chopped
  • 14 - 12
  • 1
    carrot, peeled and shredded
  • 18
    cup picante sauce (spicy or mild to your taste) or 1/8 cup salsa (spicy or mild to your taste)
  • 1
    cup breadcrumbs
  • 12
    cup flour
  • 1
    teaspoon black pepper, to taste
  • 1
    dash cumin
  • 12
    cup sliced black olives (optional)
  • hot sauce, a few drops per burger (optional)
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DIRECTIONS

  • Heat oil in skillet over medium heat.
  • Add onions, carrots, corn and chopped green pepper.
  • In the meantime, place beans in a large bowl.
  • Sauté until vegetables are bright in color.
  • Add vegetables to beans, blend with hand mixer.
  • Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
  • Form into balls and smash into patties.
  • Place on pieces of waxed paper and stack in Tupperware.
  • Place about 5 sliced olives in middle of patty, smash to seal them inside.
  • To heat, spray each burger with cooking spray.
  • Heat over medium heat and cook until browned on one side.
  • Flip and drop a few drops of hot sauce on burger if desired.
  • I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).
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