This recipe, perfect for a meatless meal, will also appeal to the burger lovers in your family. Serve it in a bun and top it with your favorite fixings, such as cheese, avocado, onion and lettuce. Skip the ketchup and top with our fresh tomato and jalapeño salsa instead!
Serves 4
Salsa
1 cup chopped tomato (about 3 small plum tomatoes)
1 tablespoon fresh lime juice
1 green onion, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon seeded, chopped jalapeño (use the seeds if you prefer spicy salsa)
1/8 teaspoon salt
Burgers
3 tablespoons canola oil, divided
1/2 cup finely diced red onion
3/4 cup finely diced red bell pepper
2 cloves garlic, finely chopped
2 tablespoons seeded, finely diced jalapeño
15.25-ounce can no-sodium-added black beans, drained, rinsed and divided
1 large egg
1/2 cup Kretschmer Original Toasted Wheat Germ
1/2 cup frozen corn, thawed
1/4 teaspoon Tabasco, or to taste
1 tablespoon chopped cilantro
2 teaspoons lime zest
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/8 teaspoon pepper
To prepare salsa, mix tomatoes, lime juice, green onion, cilantro, jalapeño and salt in medium bowl. Stir, cover and refrigerate until ready to serve.
To prepare burgers, heat 1 tablespoon oil in large skillet over medium heat. Add onion, bell pepper, garlic and jalapeño and cook until softened, 4 to 6 minutes, stirring often. Remove from heat and place 1/4 of the mixture (about 1/4 cup) in food processor.
Add 1/2 of beans and egg to food processor. Process until smooth, 10 to 15 seconds.
In another large bowl, add remaining 1/2 can of beans, wheat germ, corn, Tabasco, cilantro, lime zest, lime juice, salt, pepper and remaining cooked vegetables. Stir in bean, vegetable and egg mixture from food processor. Mix until well combined.
Heat remaining 2 tablespoons oil in large skillet over medium heat. Shape bean and vegetable mixture into 4 patties. Place each burger in pan and cook 5 to 7 minutes on each side until browned and cooked through. Serve on a bun with salsa and desired fixings.