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1 1/2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
One 15-ounce can black beans, drained and rinsed (S&W brand is my favorite for this)
One 4-ounce can diced green chilies, UNdrained
1 egg
1/2 cup Panko bread crumbs OR 1/2 cup finely ground walnuts or pecans
1/2 cup chopped fresh cilantro
1 tablespoon half & half or milk
1 tablespoon flour
1 1/4 teaspoons chili mix or taco mix seasoning
1/2 teaspoon cumin
1/4 teaspoon salt
1 teaspoon Splenda (sugar)
In a frying pan heat the oil over medium heat. Saute the onion and garlic for 5 minutes or until soft.
In a large bowl mash the beans with a fork, leaving a few chunks. Add the onion mixture to the beans. Stir in the green chilies, egg, bread crumbs, cilantro, cream, flour, taco/chili mix, cumin, salt, and Splenda (sugar). Allow to rest for 15 minutes.
Heat a little more oil in the frying pan and cook the patties (about 1/3 cup each, but keep thick – don’t flatten and they will stay more moist) for about 3 minutes on each side. Makes 6 burgers.
Per Serving: Calories 130; Protein 6 g; Fat 4 g; NET Carbs 12 g; Sugar 1 g; Sodium 181 mg
SPICY YOGURT SAUCE
1/2 cup Greek-style yogurt or sour cream
1/4 cup salsa – whichever heat you like
1/4 teaspoon chili mix or taco mix seasoning
In a small bowl combine the yogurt or sour cream, salsa, and Taco/Chili Mix. Serve over burgers.