Southwest Black Bean Patties / Burgers


Modified from Mary Bernt and Rip Esselstyn

  • 1 C. black beans - rinsed and drained
  • 1-14 oz can tomatoes - Zesty Mild Chili flavor
  • 1 clove garlic - pressed
  • 2 green onions - chopped
  • 1 C. finely chopped carrots or grated
  • 1 C. cilantro - chopped
  • 1 tsp. taco/Mexican seasoning
  • 1 tsp. onion pwd. (granulated)
  • 1 tsp. garlic pwd. (granulated)
  • 1⁄2 tsp. each Herbamare (or seasoned salt), cumin and dry garlic bits

Process in a food processor. Place in a bowl and mix in 2 C. quick oats and mix well.

Make a patty by filling a 1/3 C measuring cup. Tap out on to your hand and press out slightly. Place in a non-stick skillet and on medium heat (no oil) sauté for 5 min on each side till golden brown. Makes about 13 patties that freeze well.

To serve as a patty place some La Victoria mild chunky salsa on the plate, place patty on top then top the patty with guacamole. Serve with rice. This can be served as a burger with guacamole, lettuce, tomato, salsa, etc.