California Black Bean Burgers

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Coating the patties with cornmeal gives them a delicious, crispy crunch!

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Chicago

Time needed

30 min preparation

Ingredients

  • 1 15-oz. can black beans with cumin and chili spices, undrained
  • 1 4.5-oz. can chopped green chiles, undrained
  • 1 C. unseasoned dry bread crumbs
  • 1 egg, beaten
  • 1/4 C. yellow cornmeal
  • 2 Tbs. vegetable oil
  • 5 burger buns, split, toasted
  • 1 Tbs. mayonnaise or salad dressing
  • 1 1/4 C shredded lettuce
  • 3 Tbs. chunky salsa

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Directions

In food processor or blender, place beans. Cover; process until slightly mashed. Remove from food processor; place in medium bowl. Stir in chiles, bread crumbs and egg. Shape mixture into 5 patties, about 1/2-inch thick. Coat each patty with cornmeal. In 10-inch skillet, heat oil over medium heat. Add patties; cook 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides. Spread bottom halves of buns with mayonnaise. Top with lettuce, patties and salsa. Cover with top halves of buns.

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