A great Vegan dish you can make ahead!
- 2 (15-ounce) cans black beans, rinsed and drained well
- 2 teaspoons ground cumin
- 3 teaspoons chili powder
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 cup cooked brown rice
- 1/2 cup chopped walnuts
- 1/3 cup red onion, chopped
- 3 tablespoons canned corn, drained
- 1/3 cup cornmeal
- Guacamole for garnish
- Chunky salsa for garnish
Puree 2 1/2 cups beans with cumin, chili powder and cayene pepper until smooth. Add rice, walnuts, onion, corn and remaining beans; pulse 2 or 3 times to mix (mixture should be stiff but not dry). Add 2 or 3 tablespoons water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill if making ahead.
Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).
Coat nonstick pan or grill with cooking spray. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more or until heated through. Garnish with guacamole and salsa, if desired, and serve.
Serv. Size: 1 burger
Amount Per Serving
Cals: 156 From Fat: na
Total Fat: 5.5g
Total Carb: 25g
Dietary Fiber: 7g