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 (don’t 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.