Spicy Black Bean Burgers
1 (16-ounce) can Black Beans, drained
1/3 cup onion, finely chopped
1/4 cup red bell pepper, finely chopped
1 tablespoon green chili pepper, finely diced
1 teaspoon ground cumin
1 tablespoon sesame seeds, toasted
1 tablespoon pumpkin seeds, toasted
1 tablespoon sunflower seeds, toasted
Salt and finely ground black pepper
2 tablespoons peanut oil
4 slices fontina cheese
4 whole-wheat hamburger buns
Lettuce and tomato for garnish
8 bread and butter slices
- Place beans in a medium-size bowl and
lightly mash them with a fork until you have a coarse-textured
mixture. Add onion, bell pepper, chili, cumin, sesame seeds,
pumpkin seeds, and salt and pepper. Mix well. Divide mixture
into four equal parts, then form by hand into four large flat
patties.
- Heat peanut oil in a skillet over medium
heat. Fry burgers on one side until browned. Turn the burgers
over with a wide spatula and place a slice of fontina cheese
on top of each patty. The bean burgers are done when the underside
is browned and the cheese is soft. Note: Serve on open face whole-wheat
buns. Top each empty bun half with a lettuce leaf, a tomato slice,
and two pickle slices.
Makes 4 servings
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
Serving size: 1 bean burger
Calories: 368
Carbohydrates: 42.7g
Fat: 15.3g
Cholesterol: 17.2mg
Protein: 17.9g
Fiber: 8.9g
Sodium: 524.3mg
Recipe provided courtesy Michigan Bean Commisson.
