Seasoned with cilantro and cumin, bean patties make a tempting alternative to beef burgers. Jazz them up with a little salsa or guacamole. —Dorothy Andrews, Grafton, Wisconsin
- 1/2 cup canned pinto beans, rinsed and drained
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup shredded carrots
- 1 tablespoon minced fresh cilantro
- 3/4 teaspoon dried minced onion
- 3/4 teaspoon lime juice
- 1 small garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup soft bread crumbs
- 2 tablespoons egg substitute
- 1-1/2 teaspoons cornmeal
- 1-1/2 teaspoons canola oil
- Salsa, guacamole and tortilla chips, optional
- In a food processor, combine the first 10 ingredients; cover and pulse until blended. Stir in bread crumbs and egg substitute; refrigerate for 30 minutes.
- Shape bean mixture into two 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: 2 servings.
Originally published as Cilantro Bean Burgers in Country Woman February/March 2009, p24
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Cilantro Bean Burgers
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review