Spicy Santa Fe Black Bean Burgers
Having grown tired of paying $2.99 for a four-pack of frozen black bean burgers at my local supermarket (OK, so I only bought them twice!) I put out a request for home-made black bean burgers on Gail's Recipe Swap. And lo and behold: my friend Marbalet came to my rescue with this easy and REALLY tasty recipe.
1 large egg
2 tsp. cornstarch
1 (15 or 19-oz.) can drained and rinsed black beans
1 cup Progresso plain breadcrumbs
4 oz. (1 cup) finely shredded cheddar or Monterey Jack cheese
1 cup Pace Picante Sauce
1/2 cup chopped green onions
1 minced clove garlic
1/2 tsp. salt
1/2 tsp. ground cumin
1 tsp. lemon juice
1/3 cup olive oil (I only use extra-virgin olive oil, myself)
5 split Kaiser or burger buns
5 Tbsp. Pace Picante Sauce(garnish)
In a large bowl, combine egg and cornstarch with a wire whisk until smooth (this helps to bind the burger together, since you don't use any meat in this recipe). Add beans, breadcrumbs, cheese, 1 cup salsa, onions, garlic, salt, cumin and lemon juice; mix well. Shape into five 3-1/2" patties.
Heat olive oil in a large skillet over medium heat until hot. Add patties; cook 7 to 10 minutes or until deep golden brown color on both sides, and center of patties is hot (heated through), turning once.
Place patties on bottom halves of buns. Top each patty with 1 Tbsp. of salsa. Cover with top half of buns.
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