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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These pantry-friendly bean burgers are a tempting alternative to beef. Cilantro, cumin and lime juice add a lively Latin kick.Dorothy Andrews, Grafton, Wisconsin Ingredients:
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1/2 cup shredded carrots |
2 tablespoons minced fresh cilantro |
1-1/2 teaspoons dried minced onion |
1-1/2 teaspoons lime juice |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup soft bread crumbs |
1/4 cup egg substitute |
3 teaspoons cornmeal |
3 teaspoons canola oil |
salsa, guacamole and tortilla chips, optional |
Directions:
1. In a food processor, combine the first 10 ingredients; cover and pulse until blended. Transfer to a large bowl. Stir in bread crumbs and egg substitute; refrigerate for 30 minutes.
2. Shape bean mixture into four patties; sprinkle each side with cornmeal. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve with salsa, guacamole and tortilla chips if desired. Yield: 4 servings.
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