Black Bean Patties with Cilantro and Lime

Looking for a light summer burger? These black bean patties are delicious on a whole-grain bun, over a salad or simply on a plate with sliced onions.
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- Servings
- 10 Servings
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- Serving size
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1 (4 oz.) patty
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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onion(s) (chopped )
- 1 cup
- 1 cup
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green pepper (chopped)
- 1/2 cup
- 1/2 cup
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red pepper (chopped)
- 1/2 cup
- 1/2 cup
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jalapeño pepper (minced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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chili powder
- 1 tsp
- 1 tsp
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dried oregano
- 1/2 tsp
- 1/2 tsp
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ground cumin
- 1/2 tsp
- 1/2 tsp
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black beans with liquids (16-ounce can)
- 1
- 1
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bread crumbs (unseasoned)
- 1 1/2 cup
- 1 1/2 cup
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cornmeal, yellow or white
- 1/2 cup
- 1/2 cup
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lime juice
- 1 tbsp
- 1 tbsp
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salt
- 3/4 tsp
- 3/4 tsp
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cheddar or Jack cheese (reduced-fat)
- 1/4 cup
- 1/4 cup
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cilantro (minced)
- 2 tbsp
- 2 tbsp
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Directions
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In a large nonstick pan heat olive oil and sauté onions, peppers, garlic, and spices. Sauté for 3 minutes, or until vegetables are tender.
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Add black beans with liquid and sauté with vegetables for 1 minute. Remove from heat. Add breadcrumbs, cornmeal, lime juice, and salt. Remove 1 cup of bean mixture and purée in a blender or food processor until a coarse purée is formed. Fold the purée back into the bean mixture. Add the cheddar cheese and cilantro, combine well. Mixture should resemble a coarse paste and be stiff enough to hold up in a scoop or spoon.
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With an ice cream scoop or spoon, form 3-4 ounce portions. Sprinkle a plate with cornmeal and place scooped black bean portions on plate. Lightly dust black bean mixture with cornmeal and press down gently, forming a patty.
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Preheat oven to 375°F. Spray a large nonstick pan with vegetable oil. Brown patty cakes for 2 minutes on each side. If pan is ovenproof, transfer to oven and bake for 15 minutes or until heated through. Or transfer patty cakes to a cookie sheet pan and bake.