Recipe - Black Bean Burgers With Salsa Guacamole (No-Tofu)

2/3 cup Bulgur
1 One fourth cup Boiling water
15 ounce Canned black beans; drained
One half cup Grated onion; squeezed dry
1 tablespoon Extra virgin olive oil
1 tablespoon Fresh parsley
1 Clove garlic; minced
One half Jalapeno chile pepper;
seeded and coarsely chopped
One fourth teaspoon Salt
One fourth teaspoon Chili powder
One fourth teaspoon Ground cumin
1 ds Freshly ground black pepper
One half cup Stoneground yellow cornmeal
1 tablespoon Vegetable oil; approximately
1 Avocado; peeled, halved and
pitted
One fourth cup Salsa
1 teaspoon Minced fresh cilantro
4 Hamburger rolls
1 Tomato; peeled, seeded and
minced
2 Green onions; thinly cut or sliced up
on the diagonal

INTRO One of the great delights of these burgers is their wonderful
aroma as they cook.

1) Place bulgur in a small bowl and cover with boiling water. Let
stand 10 minutes. Drain well. Place soaked bulgur in a food processor
with the beans, onion, olive oil, parsley, garlic, jalapeno, salt,
chili powder, cumin and pepper. Process until smooth, scraping down
the sides of the bowl as necessary.

2) Form bean mixture into 4 patties. Carefully dredge patties in the
cornmeal. Heat oil in a nonstick skillet over medium heat. Add
patties and cook, turning to brown both sides, about 5 minutes.

3) While bean patties are cooking, mash the avocado in a small bowl
and stir in salsa and cilantro.

4) To serve, place bean patties on rolls, top with avocado mixture,
minced tomato and green onions.

EACH: 531 cals, 25% from fat, (15g total fat), 86g carbs, (22g
fiber), 20g protein. Nutrition estimated by MasterCook and
kitpath@earthlink.net 4/23/99 (Recipe adapted from THE NOTOFU
VEGETARIAN COOKBOOK by Sharon Sassaman Claessens (HP Books, 1997,
p.175)

Recipe by: Sharon Sassaman Claessens, THE NOTOFU VEGETARIAN COOKBOOK

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr
24, 1999, converted by MM_Buster v2.0l.