Serve this meatless black bean burger on a bun with hot sauce-spiked ketchup, spinach leaves, tomato, a slice of Monterey Jack cheese, avocado slices, and onion.

Yield: 4 patties (serving size: 1 patty)

 

Ingredients:

•  1 (2-ounce) hamburger bun, torn into pieces

•  3 tablespoons olive oil, divided

•  2 teaspoons chopped garlic

•  1 (15.25-ounce) can black beans, rinsed and drained

•  1 teaspoon grated lime rind

•  3/4 teaspoon chili powder

•  1/2 teaspoon chopped fresh oregano

•  1/4 teaspoon salt

•  1 large egg, lightly beaten

•  1 large egg white, lightly beaten

Preparation:

1.  Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

2.  Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

3.  Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.

 

Note: Nutrition analysis does not include toppings.

 

Kathy Kitchens Downie, RD, Cooking Light

NOVEMBER 2009

 

Source: MyRecipes