California Black Bean Burgers

 

1

can (15 oz) Progresso® reduced-sodium black beans, undrained

1

can (4.5 oz) chopped green chiles, drained

1/4

teaspoon ground cumin

1

cup unseasoned dry bread crumbs

1

egg, beaten

1/4

cup yellow cornmeal

2

tablespoons vegetable oil

5

burger buns, split, toasted

1

tablespoon mayonnaise or salad dressing

1 1/4

cups shredded lettuce

3

tablespoons chunky-style salsa

• 1 In food processor or blender, place beans. Cover; process until slightly mashed. Remove from food processor; place in medium bowl. Stir in cumin, chiles, bread crumbs and egg. Shape mixture into 5 patties, about 1/2 inch thick. Coat each patty with cornmeal.
• 2 In 10-inch skillet, heat oil over medium heat. Add patties; cook 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides.
• 3 Spread bottom halves of buns with mayonnaise. Top with lettuce, patties and salsa. Cover with top halves of buns.