Border Beanburgers

Name: Border Beanburgers
Ingredients: 15-ounce can Eden black soybeans, rinsed and drained; 1 garlic clove, pressed or minced; 2 scallions, minced; 1 slice low-carb bread, in crumbs; 1/2 teaspoon ground cumin; 2 tablespoons mayonnaise; 1/4 cup grated Parmesan cheese; 1/2 teaspoon salt; Pepper to taste; Generous shake of hot pepper sauce; 1/2 cup chopped fresh cilantro; Olive oil; Salsa, guacamole, and shredded romaine lettuce for serving (optional)

13 ingredients

7 steps

Ingredients

15-ounce can Eden black soybeans, rinsed and drained
1 garlic clove, pressed or minced
2 scallions, minced
1 slice low-carb bread, in crumbs
1/2 teaspoon ground cumin
2 tablespoons mayonnaise
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
Pepper to taste
Generous shake of hot pepper sauce
1/2 cup chopped fresh cilantro
Olive oil
Salsa, guacamole, and shredded romaine lettuce for serving (optional)

Directions

1

Dump the beans, which will still be a bit gelatinous, into the food processor and puree, leaving a little chunky texture.
2

Spoon the puree into a bowl and mix in the remaining ingredients except the olive oil and optional ingredients.
3

Cover with plastic wrap and refrigerate 1 hour to firm a bit.
4

Heat a large skillet and film the bottom with olive oil.
5

When the skillet is hot, make 4 burgers, flatten if necessary, and cook about 3 minutes, until browned and crisp on the bottom.
6

Flip over carefully and cook 3 more minutes, or until the second side is browned.
7

Serve with salsa or guacamole in a low-carb tortilla or over romaine lettuce if you like.