Ingredients
- 1-2 slices whole grain bread (use 2 if slices are relatively small)
- ½ cup finely shredded carrot
- ⅓ cup chopped red onion
- ¼ cup cilantro leaves
- 1 and 1/4 teaspoons ground cumin
- ¼ teaspoon salt (or to taste)
- 1 15-ounce can black beans, rinsed, drained
- ¼ cup bottled chunky salsa (preferably chipotle)
- 2 teaspoons canola oil
- 4 whole grain hamburger buns, toasted
Method
Tear up bread into bowl of a large food processor; process into crumbs. Add the carrot, onion, cilantro, cumin and salt; pulse until finely chopped. Add beans and pulse until blended but beans are still slightly chunky. Transfer mixture to a mdeium bowl and blend in the salsa. Using moistened hands, shape bean mixture into four 4-inch-diameter patties.
Brush a nonstick pan or griddle with the oil and heat to medium-high. Cook burgers until heated through, about 3 minutes per side. Transfer burgers to bottom halves of buns. Serve with your favorite accompaniments (e.g., more salsa, sweet & sour onions, lettuce, avocado, hummus, etc.) Cover with tops of buns.
Categories
Beans, Burgers, Vegetarian
Best Black Bean Burgers. To import, drag image to your MacGourmet recipe box.