Monday, October 31, 2011

Corn and Two-Bean Burgers

Adapted from:
Makes: 4 servings (serving size: 1 burger)
2 Tbsp olive oil
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1/3 cup dry whole wheat breadcrumbs
1/4 cup canned whole-kernel yellow corn, drained
1/4 cup purple onion, chopped
1Tbsp cilantro, chopped
Juice of 1/2 lime
2 Tbsp ground flax seed
6 Tbsp water
To prepare burgers, heat oil in a large non-stick skillet over medium-heat.
Combine kidney beans, black beans, cilantro and lime juice in a large bowl: partially mash with a fork.  In a separate bowl, mix flax seed with water until texture is slightly gelatinous.  Add breadcrumbs, corn, onion and flax seed mixture to large bowl; stir until well blended.  Form bean mixture into 4 (1/2-inch thick) patties.  Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
Place burgers on bread or bun and garnish with toppings of your choice.  I used avocado and tomato for my burger and cheddar cheese for my husband's burger.  I served sauteed green beans and a mixture of baked sweet and white potato fries on the side.


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