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Homemade 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
  • Total Time
    Prep: 20 min. + chilling Cook: 10 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
1 patty (calculated without optional ingredients): 242 calories, 4g fat (0 saturated fat), 0 cholesterol, 551mg sodium, 38g carbohydrate (4g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
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