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Cilantro Bean Burgers

Cilantro Bean Burgers
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
4 ServingsPrep: 20 min. + chilling Cook: 10 min.

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

  • 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.
  • 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.
© Taste of Home 2013

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Cilantro Bean Burgers (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013