| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(15- to 16-oz) black beans; rinsed, drained |
| 1/3 |
c |
Chopped red onion |
| 1/4 |
c |
Dry breadcumbs |
| 2 |
tb |
Plus 1/2 cup bottled chunky salsa |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Hot pepper sauce; (such as Tabasco) |
|
|
Vegetable oil |
| 2 |
|
Whole wheat hamburger buns |
|
2 |
Servings; can be doubled |
INSTRUCTIONS
Make a salad of rice tossed with diced jicama, red bell pepper, avocado and
a vinaigrette dressing, and pass bowls of sour cream and shredded lettuce
to accompany these Southwest-style meatless bean burgers. A lemon tart is a
perfect finale.
Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2
tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper.
Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter
patties.
Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack
with oil. Grill burgers until heated through, about 3 minutes per side.
Grill cut sides of buns until lightly toasted, about 1 minute. Transfer
burgers to bottom halves of buns. Spoon 1/4 cup salsa over each. Cover with
tops of buns.
Bon Appétit July 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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