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Cilantro Bean Burgers

 Cilantro Bean Burgers
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
2 ServingsPrep: 15 min. + chilling Cook: 10 min.

Ingredients

  • 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

Directions

  • 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.

2 of 2

Cilantro Bean Burgers (continued)

Nutritional Facts: 1 patty equals 177 calories, 4 g fat (trace saturated fat), 0 cholesterol, 432 mg sodium, 26 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.