These vegetarian bean burgers taste great and are good for you. Served with the salsa, they makes a very colorful and festive presentation. They have plenty of protein and fiber. Even your meat loving family will love this meal. Makes twelve burger patties.
2 Sunburst navel oranges, separated and cut into small pieces
2 large tomato, cored and finely diced
1 thin sliced onion
1 tablespoon fresh basil, minced
1 garlic clove, minced
1 tablespoon fresh lime juice
2 teaspoon olive oil
1 small jalapeno pepper de-seeded and minced
1 dash of Redmond RealSalt
4 cups cooked black beans, rinsed and drained if canned
1/2 cup bread crumbs
1 tablespoon olive oil, plus oil for greasing pan
1 medium onion, diced finely
2 garlic cloves, minced
1 celery rib, sliced thin
1 teaspoon ground cumin
1/4 teaspoon Redmond RealSalt
Freshly ground pepper to taste
Combine all the salsa ingredients in a bowl. Let sit for at least 1 hour.
Place 3 cups of the black beans in a large bowl. Process the remaining cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs.
Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and celery and sauté until very tender and beginning to brown. Sprinkle with cumin and cook one additional minute.
Pour the vegetables into the bean mixture and add salt and pepper. Mix well by hand.
Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
Using a 1/3 measuring cup, scoop out twelve portions of the bean mixture, make patties and place on the baking sheet.
Bake ten minutes, flip and bake ten more minutes. Serve the bean cakes with a spoonful of salsa on each.
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180 South “E” Street
Porterville, CA 93257