Wholesome, tasty black bean burgers served with a cilantro 'mayonnaise'.

Black Bean Burgers

3 (15-ounce) cans black beans, drained
2 1/2 cups uncooked quick-cooking oats
1 medium-size sweet onion, diced
1 (4.5-ounce) can diced green chiles, drained
1/2 cup egg substitute
1 cup ketchup
3/4 teaspoon garlic salt
3/4 teaspoon pepper
3/4 cup all-purpose flour
3/4 cup white cornmeal
2 to 3 tablespoons vegetable oil
12 hamburger buns
Cilantro Mayonnaise (recipe follows)
Toppings: lettuce leaves, tomato slices

1. Mash beans coarsely with a potato masher in a large bowl. Stir in oats and next 6 ingredients.
2. Cover and chill 1 hour. Shape mixture into 12 patties.
3. Stir together flour and cornmeal; dredge patties in mixture.
4. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook patties in batches 6 minutes on each side, adding additional oil as needed. Serve on hamburger buns with Cilantro Mayonnaise and desired toppings.

Makes 12 servings.

Note: Uncooked patties may be frozen. Thaw in refrigerator, and cook as directed. Freeze cooked patties up to 1 month. To reheat, bake in a shallow pan at 350°F (175°C) for 25 to 30 minutes.

Cilantro Mayonnaise:

1/3 cup egg substitute
1/2 teaspoon dry mustard
2 tablespoons white wine vinegar
1 cup vegetable oil
1/3 cup chopped fresh cilantro

1. Process egg substitute, dry mustard, vinegar, and 1/2 cup oil in a blender just until combined. With blender on high, add remaining 1/2 cup oil in a slow, steady stream.
2. Stir in chopped fresh cilantro.

Makes 1 1/4 cups.

Note: Mayonnaise may be covered and stored in refrigerator up to 1 week.