Black Bean Burgers

This one is always a favorite, and can be vegan AND delicious.


Black Bean Burgers

1 19-ounce can black beans (I have never found a can this size, I usually just use the normally commercially available size and make 3 burgers)
1 4-ounce can diced mild chilies
1/3 cup yellow cornmeal
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 Tbsp fresh lime juice
2 garlic cloves
1 jalapeno pepper, seeded and minced (I actually don't put this in)
3/4 teaspoon ground cumin
1 teaspoon vegetable oil
4 pita pockets


In colander, drain beans and chilies together. Rinse with cold water, shake the colander and let it drain in the sink for a few minutes. In a medium bowl, combine the beans and chilies with 2 Tbsp of the cornmeal and the onion, cilantro, lime juice, garlic, jalapeno, cumin and a pinch of salt. With a potato masher, mash the mixture until about half the beans are crushed. Form into 4 three-inch patties. Add the remaining cornmeal to a small bowl, then press both sides of burgers into the cornmeal until well coated.

In a nonstick pan over medium-high heat, heat the oil until hot but not smoking. Add the burgers and cook until crisp on one side, about 2 minutes. Turn and cook on the other side until crips and warm all the way through, about 3-5 min.

Cut off the top third of the pita pockets and spread sour cream inside if desired. With a spatula, carefully place a bean burger inside each pita. Spead the salsa on top of each burger; if desired, garnish with lettuce, fresh cilantro or tomato (I like to do avocado slices and salsa and sour cream only, very good).

Enjoy!