Recipe - Tex-Mex Bean Burgers

1 cn (15 oz) black beans;
drained, rinsed and blotted
dry
2 tablespoon V8 juice; (can also use
flavored tomato juice)
Three fourths cup Cooked brown rice; (great
way to use left over rice)
1 Clove garlic; minced
One fourth cup Minced onion
1 teaspoon Chili powder
One half teaspoon Oregano
1 teaspoon Freshly ground black pepper

From: Perry Greene palgreen@hiwaay.net

If you're looking for a tasty meatless burger, you might want to try this
recipe adapted from The Tufts University Diet & Nutrition Letter.

Spray nonstick skillet with nonstick cooking spray and heat on mediumhigh.
Mash drained beans and V8 juice with potato masher to crush beans. (NOTE:
You can also mash the beans in the blender or food processor but be
careful or you'll end up with mush.) Add remaining ingredients and mix
until evenly blended.

Shape into four patties. Cook about 3 minutes each side or until browned.

Makes 4 servings. Each serving has about 140 calories and 0 fat grams.

Posted to recipeludigest by jeryder@juno.com on Mar 28, 1998