Southwestern black bean burger (adapted from The Kitchen Sink)
2 cans of black beans
4 cloves garlic, chopped
2 T cumin
1 T chili powder
1/4 t chipotle powder
1/4 t cayenne powder
a few dashes of your favorite hot sauce (optional)
1/2 t salt
3 T greek low-fat yogurt (or soy yogurt or soy milk + vinegar)
3/4 c oat bran
1/4 c wheat germ
1 T ground flax seeds
1/4 c cilantro
1 lime, juiced
3 T olive oil
8 hamburger buns, warmed
In a blender or food processor, blend together 1 can of beans, garlic, yogurt and spices. When that’s blended, dump into a bowl along with the remaining can of beans, oat bran, wheat germ, flax, cilantro and lime. Stir everything with a wooden spoon until you reach a consistency that is enables you to form patties. Too soft? Add in more oat bran. Too stiff? Add in a bit of water. Shape patties into 8 burgers and refrigerate for 10 minutes.
Heat oil in a skillet over med-high heat and brown each side, about 3 minutes per side or until slightly crispy. Want to top each burger with a slice of cheese? Do so and pop in the oven along with the burger buns until melted. Top with salsa and guacamole.
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