Ingredients Edit

Directions Edit

  1. Place the beans with their juices in a large bowl. Mash with a fork or potato masher until at least half the beans are well mashed (don't mash completely, however, nor use a food processor).
  2. Add the egg, bread crumbs, flax or wheat germ, seasonings and vinegar and mix well.
  3. Place in the refrigerator for at least 20 minutes to chill and set up.
  4. Heat the olive oil in a non-stick pan. Add the finely chopped onion and bell peppers and sauté, stirring frequently, until they start to brown.
  5. If using jalapeno or other hot pepper, add it now and sauté another minute.
  6. Add the white wine and simmer until the liquid is reduced to nothing.
  7. Add the sautéed veggies to the seasoned black bean mix, stir to combine, and chill another ten to fifteen minutes.
  8. When ready to serve, heat a large skillet over medium heat and spray well with cooking spray.
  9. Take a spoonful of bean mix about the size of a golf ball and drop into the cornmeal. Turn gently to coat, then press to flatten slightly. Turn over and flatten some more. Pick it out of the cornmeal and finish flattening to hamburger shape.
  10. Place in skillet. Cook until burgers are starting to set. Spray tops with cooking spray and flip over. Cook until they start to brown.
  11. Spray tops lightly and turn again and cook until that side starts to brown.
  12. Serve promptly while hot, topped with salsa (tomato or avocado), chili sauce or sour cream, or put in a burger bun with non-fat cheese, a fat slice of tomato and wad of lettuce.
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