Tex-mex bean burgers

Yield: 1 Servings

Measure Ingredient
1 can (15 oz) black beans; drained, rinsed and blotted dry
2 tablespoons V-8 juice; (can also use flavored tomato juice)
¾ cup Cooked brown rice; (great way to use left over rice)
1 \N Clove garlic; minced
¼ cup Minced onion
1 teaspoon Chili powder
½ teaspoon Oregano
1 teaspoon Freshly ground black pepper

From: Perry Greene <palgreen@...> If you're looking for a tasty meatless burger, you might want to try this recipe adapted from The Tufts University Diet & Nutrition Letter.

Spray nonstick skillet with nonstick cooking spray and heat on medium-high.

Mash drained beans and V-8 juice with potato masher to crush beans. (NOTE: You can also mash the beans in the blender or food processor - but be careful or you'll end up with mush.) Add remaining ingredients and mix until evenly blended.

Shape into four patties. Cook about 3 minutes each side or until browned.

Makes 4 servings. Each serving has about 140 calories and 0 fat grams.

Posted to recipelu-digest by jeryder@... on Mar 28, 1998

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