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Bean Burgers

   

Southwestern Black Bean Burgers
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19 oz (540 mL) can black beans, rinsed, drained
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2 tbsp mayonnaise
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1/4 cup fresh coriander leaves, chopped
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1 tbsp unseasoned breadcrumbs
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1/2 tsp hot pepper sauce or
to taste
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1/2 tsp ground cumin
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Salt and freshly ground pepper to taste
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1 cup loosely packed, sliced lettuce
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4 whole-wheat pita breads
(6-inch diameter), warmed
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1/2 cup salsa, mild or hot
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In large bowl, use potato masher or fork to mash beans with mayonnaise
until almost smooth, leaving a few lumps for texture.

Stir in coriander, breadcrumbs, hot pepper sauce and cumin. Season with
salt and pepper, mixing well.

With lightly floured hands, shape mixture into 4-inch patties. (If too
soft to handle easily, add bit more breadcrumbs.)

Lightly coat both sides of each burger with nonstick cooking spray.

Heat wide skillet over medium heat until hot. (If nonstick spray is not
available, cook instead in bit of hot oil.) Add burgers and cook until
lightly browned on bottom, about 3 minutes. Turn and cook 3 minutes longer
or until heated through.

Divide lettuce among pitas. Fill each with burger and top with salsa.

Makes 4 servings.

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I keep looking for vegetarian patty recipes ...