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Black Bean Burgers with Corn Salsa Recipe

Black Bean Burgers with Corn Salsa Recipe

Summer is burger fun time, and a food processor makes these amazing burgers a snap to make. With their pleasing texture and taste, no one would guess how much better they are for you than the regular kind, and even meat-eaters love them. Black beans top the charts for healthful benefits, since they are high in folates and antioxidants: cancer-fighting, blood-sugar-stabilizing, heart-healthy, and delicious!

Topped with colorful, quick-to-make salsa featuring fresh or frozen corn with tomato, scallion, and zesty lime juice, this is a south of the border main dish that really appeals.

Burgers

1/3 cup coarsely chopped onion
2 cloves garlic, peeled
1 teaspoon ground cumin
1 1/2 cups black beans (or black soybeans), rinsed and drained
1/2 cup coarse dried breadcrumbs
1/3 cup chopped fresh cilantro leaves
3/4 cup walnuts, toasted and finely chopped
Kosher salt and freshly ground black pepper, to taste
1 large egg, beaten

2 tablespoons olive oil
4 English muffins

Corn Salsa

1 cup corn kernels, fresh or thawed
1/2 cup seeded and diced tomato
1 scallion, chopped
1 1/2 tablespoons chopped fresh cilantro
2 teaspoons seeded and minced jalapeno chile pepper
2 teaspoons fresh lime juice

1. In a food processor fitted with a metal blade, place onion, garlic, and cumin; pulse until coarsely chopped. Add beans, bread crumbs, and cilantro; pulse until just combined (donít puree).

2. Transfer mixture to a bowl; stir in walnuts. Season with salt and pepper. Fold in egg and stir until combined. Form into four 3 1/2-inch patties. (If burgers seem very wet, add 1/4 cup bread crumbs.) Chill patties, covered, at least 1 hour, and up to 1 day.

3. Meanwhile, in a small bowl, stir together the salsa ingredients. Add salt to taste. Set aside.

4. In a large skillet, heat oil over medium heat until hot. Cook patties until light brown, 4 to 6 minutes on each side. Split and toast muffins.

5. Place a patty on muffin half, add some salsa, and top with muffin top. Serve warm.

Serves 4.

Read more: Food, All recipes, Entrees

Adapted from the June 2005 issue of Organic Style magazine (Rodale Press). Copyright (c) 2005 by Rodale Press. Reprinted by permission of the publisher.
Adapted from the June 2005 issue of Organic Style magazine (Rodale Press).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

9 comments

+ add your own
12:27AM PDT on Jul 1, 2012

delicious! Thank you.

8:35AM PDT on Apr 12, 2012

Sounds great.

9:31AM PDT on Aug 24, 2011

Thank you! :D

5:04PM PDT on Aug 1, 2011

Yummy! Fabulous recipe. Thanks for sharing.

1:53AM PDT on Jun 23, 2010

This sounds nice.

7:53PM PDT on May 29, 2010

Thanks, Annie!

11:37AM PST on Feb 6, 2010

Ooh - sounds so good it's scary. Isn't it wonderful that something can be good, good for you and good for your wallet as well ;-)

5:24PM PDT on Jul 3, 2007

I'm allergic to nuts, so I usually substitute sunflower seeds.

1:17PM PDT on Jun 7, 2007

Is there a good substitute for the nuts (for people with allergies)?

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