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 chopped green chilies, 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
- Mash beans coarsely with a potato masher
in a large bowl. Stir in oats and next 6 ingredients.
- Cover and chill 1 hour. Shape mixture
into 12 patties.
- Stir together flour and cornmeal; dredge
patties in mixture.
- 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
- 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.
- Stir in chopped fresh cilantro.
Makes 1 1/4 cups.
Note: Mayonnaise may be covered and stored
in refrigerator up to 1 week.
