Recipe courtesy of Aviva Goldfarb

Prep & Cook Time: 30 minutes

These burgers, from Sherry Ettleson, are crispy on the outside and creamy on the inside, and full of wonderful fiber and protein for your family. Dress them up like any burgers, with lettuce, tomato, Cheddar cheese, or your favorite toppings. They're also great topped with salsa.

Ingredients

• 1 can (15 oz.) black beans, drained
• 1 Tbsp. tomato paste or salsa
• 1/2 cup minced red onion (about 1/4 onion)
• 1/2 cup bread crumbs
• 1 Tbsp. balsamic vinegar
• 1 egg, lightly beaten
• 1/4 cup yellow cornmeal
• 3 Tbsp. vegetable oil
• 6 whole grain hamburger buns

Directions:

1. Coarsely chop the beans in a food processor or mash them with a fork. Place the beans in a large mixing bowl and add all the ingredients except the cornmeal, oil and buns. Mix it well and press the mixture into 6 patties.
2. Place the cornmeal in a shallow bowl or plate. Coat the patties on both sides with cornmeal. Set them on waxed paper. (You can store them in the refrigerator or freeze them until you want to use them.) (Meanwhile, start the snap peas if you are making them.)
3. In a large nonstick skillet or heavy skillet coated with nonstick cooking spray, heat the oil over medium heat. Fry the patties for 2 to 3 minutes on each side, until they are browned. Drain them on a paper towel. Serve them warm on buns, with desired toppings.

Nutrition Info: ( Per Serving, 6 Servings )
Calories 300, Total Fat 6g, Saturated Fat 1g, Cholesterol 35mg, Sodium 690mg, Total Carbohydrate 50g, Dietary Fiber 7g, Protein 13g, Sugar 5g