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Marsha, thank you! I've been looking for a good veggie burger for months. :-)
- Thread starter evan
- Start date
Eva, here's another good one - I've made it many times: Black bean patties with cilantro and lime..
This is delicious. Make sure you do not drain the black beans!
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
1 (15 oz) can black beans, UNDRAINED
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded (I usually use cheddar)
Vegetable cooking spray (I used olive oil)
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
*(I served this with a yogurt dip (nonfat plain yogurt, chopped cilantro, ground cumin, and Cajun hot sauce), along with chopped red onion and chopped tomatoes on the side.
From Cooking Light
This is delicious. Make sure you do not drain the black beans!
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
1 (15 oz) can black beans, UNDRAINED
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded (I usually use cheddar)
Vegetable cooking spray (I used olive oil)
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
*(I served this with a yogurt dip (nonfat plain yogurt, chopped cilantro, ground cumin, and Cajun hot sauce), along with chopped red onion and chopped tomatoes on the side.
From Cooking Light