California Black Bean Burgers

Enjoy these meatless black bean burgers topped with the works. MORE + LESS -

can (15 ounces) black beans with cumin and chili spices, undrained

can (4 ounces) chopped green chilies, undrained

cup plain dry bread crumbs

egg, beaten

1/4

cup yellow cornmeal

tablespoons vegetable oil

hamburger buns, toasted

tablespoon mayonnaise or salad dressing

1 1/4

cups shredded lettuce

tablespoons thick-and-chunky salsa

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1

Place beans in food processor or blender. Cover and process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
2

Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides.
3

Spread bottom halves of buns with mayonnaise. Top with lettuce, patties, salsa and tops of buns.

Coating the patties with cornmeal gives them a delicious crispy coating. If the seasoned black beans aren't available, use unseasoned black beans and add one teaspoon chili powder.