Since I had my bariatric surgery, I am trying to find more recipes that incorporate beans. I have found that I really like the taste and texture of black beans. The February issue of Gourmet magazine had this recipe in the Every Day Ten Minute Mains column. It met my requirements for a healthy bariatric recipe. Based on beans, it had plenty of protein. It was low fat and used spices wisely to turn up the taste.
This recipe was yummo as Rachael Ray says. I made a few adjustments to make them a little healthier. I substituted processed Fiber One cereal for the breadcrumbs. If you follow my blog you know that Fiber One is very rich in fiber and makes a good binding agent. I substituted low-fay mayo for the mayo. I also fried them in a pan coated in non-stick spray. After reading comments on the Gourmet web site, I increased the Fiber One crumbs to 2/3 cup to make the burgers firmer. The results were quite good. I have had black bean burgers before that lacked taste. These burgers very very tasty.
The recipe calls for forming the mixture into four burgers. This is generous burger. You might want to form them into six burgers for a lighter lunch. I served the burger on a bed of shredded romaine lettuce and topped them with salsa and no-fat sour cream. I think the next time I make these I will top them with some low-fat cheese.
Based on recipe in February 2009 issue of Gourmet magazine
2 (14-oz) cans black beans, rinsed and drained, divided
3 tablespoons no-fat mayonnaise
2/3 cup ground Fiber One crumbs (1 cup of cereal)
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
Pulse 1 can beans in a food processor with mayonnaise, Fiber One crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties. Heat a 12-inch heavy skillet coated with non-stick spray over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 3-4 minutes on each side Serve on a bed of lettuce topped with salsa and sour cream.