Black Bean Burgers

My friend Deb made these for me once, and I was hooked. I have made them my own. Everyone loves them. Enjoy! Erin

1/4 cup onions (finely chopped)

1 can black beans (drained)

1/3 cup kernal corn (I use Mexican corn in a can or frozen corn thawed)

1/4 cup salsa (I use hot)

1 clove minced garlic

1/2 cup dry unseasoned bread crumbs

2 egg whites

salt and pepper to taste

2 Tablespoons fresh cilantro

1. Mash beans with a fork.

2. Add onions, corn, salsa, garlic, salt, pepper, and cilantro.

3. Add bread crumbs and egg whites.

4. Form into round patties about 1/2 inch thick (makes 4-5 patties)

5. Cook on medium hot skillet in olive oil for 6-8 minutes.

Best if you reduce the heat to medium once you put the burgers in the pan to let them brown slowly for several minutes.  Try to flip once. If you flip too many times, the burgers will fall apart.

One of our friends was having some difficulty with my black bean burgers, so I wanted to clarify the cooking steps and let you know what to expect when you make them.

The black bean mix is fairly wet and sticky before you cook them in a pan. I use peanut or olive oil in the pan and wait for it to get good and hot before I put the wet burger on the skillet. I leave  them for five minutes in the pan before I turn them. There should be a nice golden crisp on the outside of the burgers—part of what makes them so good.