posted by RisaG 03-17-100 5:57 PM
* Exported from MasterCook *
Spicy Mexican Bean Burgers
Recipe By : Horn of the Moon Cookbook by Ginny Callan, p. 167
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses
Amount Measure Ingredient -- Preparation Method
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5 tbsp. sunflower oil
3/4 cup onion (1 large onion) -- diced
1 tbsp. garlic (4 cloves) -- minced
1/2 tsp. Mexican oregano -- or green oregano
1 tbsp. hot pepper (1 small) -- minced
1/2 cup green bell pepper (1 small) -- diced
2 cups cooked pinto beans -- mashed
1/2 cup breadcrumbs
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 ts.p chili powder
2 tbsp. fresh parsley -- chopped
cornmeal
5 slices jalapeno Jack cheese
4 whole wheat rolls -- or 4 English muffins
lettuce leaves
1 large tomato -- sliced
onion rings -- optional
salsa -- optional
Heat a 10" fry pan over medium heat and add 1 tbsp. oil. When hot, add the onions, garlic, oregano, and hot pepper. Stir occasionally, then when onions just begin to brown, add green pepper and saute mixture 2 minutes more. Remove from heat.
In medium-sized bowl, mix cooked vegetables with mashed beans. Stir and add breadcrumbs, cumin, salt, chili powder, and parsley. Mix well and form into patties, using about 1/2 cup mixture per patty to form 5 patties. Dip into cornmeal so burgers are lightly coated with cornmeal. Tap off excess.
Set 10" fry pan over medium heat and add remaining 4 tbsp. oil. When hot, add burgers. Brown on one side, flip over, and top each patty with a slice of cheese. Lower heat and cover pan. Cook until cheese has melted nicely and burgers are browned (approx. 5 minutes).
Serve on rolls with lettuce on the bottom, tomato slices, onion rings, and salsa on the top, and extra salsa on the side.