How To make Black Bean Burgers (Curtis')
: Salsa: 1 sm ripe avocado, peeled,
: pitted and chopped 1 c good quality prepared salsa
: Burgers: 2 c cooked black beans, :
: rinsed and drained 2 TB bulgur
2 TB sour cream
2 TB chopped scallions
1 TB chopped parsley
1/2 ts ground cumin
: Hot pepper sauce to taste : Salt : Freshly ground black pepper : Peanut oil (for cooking : burgers) : sl Monterey Jack cheese : Sesame seed or onion burger : buns Salsa: in mixing bowl, gently stir together avocado and salsa until well blended. Cover and refrigerate until ready to use. Burgers: combine black beans, bulgur, sour cream, scallion. Parsley, cumin, hot pepper sauce, salt and black pepper in bowl of food processor. Process until mixture is chopped, but not pureed. Divide and form mixture into 4 burgers. Wrap and refrigerate about 30 minutes to 1 hour before cooking. Heat oil in skillet over medium heat. Fry burgers in hot oil about 5 minutes on each side or until brown and crisp. Place slices of cheese on burgers during the last minute of cooking time. Serve burgers with salsa and your favorite condiments if desired. Recipe By :MEALS WITHOUT MEAT SHOW #5005 Date: Fri, 1 Nov 1996 07:52:25 -0500
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Easy Lamb and Black Bean Burgers
Serves 4 Prep 5 mins Cooking 15 mins
420g can black beans, rinsed, drained
500g Coles Australian Lamb Mince
4 Coles Brioche Hamburger Buns, split, toasted
200g tub beetroot hommus
120g pkt Coles Australian 4 Leaf Salad
1. Use a fork to coarsely mash half the beans in a small bowl. Place the mince in a medium bowl. Add the whole beans and mashed beans and stir to combine. Season. Divide into 4 portions. Shape each portion into a 10cm patty and place on a plate.
2. Heat a barbecue grill or chargrill on medium-high. Cook the patties for 4-5 mins each side or until cooked through. Transfer the patties to a clean plate. Divide the bun bases among serving plates.
3. Spread the bun bases with half the hommus. Top with patties, salad leaves, the remaining hommus and bun tops to serve.
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