Bean Burgers with Coriander Cream
From our book and video, Fast-Fix 5 Ingredient Cooking (Robert Rose Inc., 1997), here is a delicious vegetarian burger. Experiment with various toppings: diced avocado, shredded romaine lettuce, or Monterey Jack or fontina cheese. Mild or medium salsa is plenty hot, especially when salsa is not just a condiment but the central ingredient.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 220 |
| pro | 11 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 34 g |
| fibre | 9 g |
| chol | 3 mg |
| sodium | 605 mg |
| % RDI: | - |
| calcium; 14% iron | 8% |
| vit A | 8% |
| vit C | 15% |
| folate | 24% |
Suggested Recipes
-
1 can (19 oz/540 mL) red kidney beans
1/2 cup (125 mL) dry bread crumbs
1/2 cup (125 mL) salsa
1/3 cup (75 mL) light sour cream
2 tbsp (25 mL) minced fresh coriander
2 tsp (10 mL) vegetable oil
Preparation:
Drain and rinse beans; place in bowl. With potato masher or fork, mash beans until fairly smooth but still with some small lumps. Stir in bread crumbs and salsa to make fairly firm mixture. With wet hands, form into four 1/2-inch (1 cm) thick patties; set aside on waxed paper.
In small bowl, stir together sour cream and coriander.
In large nonstick skillet, heat oil over medium-high heat; cook patties, turning once, for about 10 minutes or until crusty outside and piping hot inside. Serve topped with sour cream mixture.
Additional Information
-
Tip: You can use black or romano beans instead of red kidney beans
Tags:
Sandwiches-Burgers-Wraps; Beans and Legumes; Vegetables; Cheese/Other Dairy; Skillet; Vegetarian;
Source
© CanadianLiving.com
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