California Black Bean Burgers

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

By Betty Crocker Kitchens

March 19, 2013

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.