Tex-mex bean burgers
1 Servings
Ingredients
| Quantity | 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 | Clove garlic; minced | |
| ¼ | cup | Minced onion |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Freshly ground black pepper |
Directions
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