Spicy mexican bean burger
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Canned red kidney beans, |
| Drained and mashed | ||
| ½ | small | Onion, coarsely chopped |
| ½ | Green pepper, coarsely ch. | |
| 1 | Carrot, steamed, mashed | |
| ⅛ | cup | Picante sauce or salsa |
| 1 | cup | Bread crumbs |
| ½ | cup | Flour |
| 1 | teaspoon | Black pepper or to taste |
| Dash of chili powder | ||
Directions
Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15-20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa. Accompany with tortilla chips and a large glass of iced tea. These can be grilled or pressed in those new=fangled sandwich presses... a lot quicker and tastier than baking.
This recipe was entered in the "Build a Better Burger Contest" sponsored by the North American Vegetarian Society. Submitted by Kim Hammond, Houston, TX
The judges suggested adding ½ teaspoon of salt to the recipe.
From _Vegetarian Voice_