Black Bean Pita Burgers With Corn Salsa
Take a break from beef and sex-mex up some vegetarian patties made from fiberlicious black beans. Serve with corn salsa and even some guacamole. (Mariachi music optional.)
- For the burgers:
- 1 can (16 oz) black beans, rinsed and drained
- ½ onion, cut into chunks
- ½ red or green bell pepper, cut into chunks
- 3 cloves garlic
- 1 (4 oz) can mushrooms, drained
- 1 egg, lightly beaten
- ¾ cup whole wheat bread crumbs
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp hot sauce
- For the salsa:
- 1 can (15.25 oz) sweet corn, drained
- 1½ cups tomatoes, diced
- ½ cup red onion, diced
- ¼ cup cilantro, chopped
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- salt to taste
- Fixings:
- 6 whole wheat pita pockets
- avocado slices
Preheat oven to 375 degrees and grease a baking sheet.
Make the burgers: Dry black beans in a paper towel and place in a large mixing bowl. Mash the beans with a potato masher (or fork) until a thick paste forms.
Process onion, bell pepper, garlic and mushrooms in a food processor until finely chopped.
Add onion mixture, egg, bread crumbs, chili powder, cumin and hot sauce to black beans. Combine well.
Divide mixture into 6 equal patties and place on baking sheet. Bake for 20 minutes, flipping each patty after 10 minutes.
Make the salsa: While the burgers are cooking, combine corn, tomatoes, red onion, cilantro, olive oil and lime juice in a medium bowl. Stir well and salt and to taste.
Serve each burger in a pita pocket topped with the corn salsa and avocado slices.
- If the burger patties are too crumbly, try adding an extra egg to help them hold together better.
Submit!
