Spicy Mexican Bean Burger Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Canned red kidney beans,
Drained & rinsed,
1/2 small: Onion, coarsely chopped
1/2: Green pepper, coarsely ch.
1: Carrot, steamed, mashed
1/8 cup: Picante sauce or salsa,
1 cup: Bread crumbs,
1/2 cup: Flour,
1 tsp: Black pepper or to taste,
Dash of chili powder,
Directions:
Mix all ingredients together. Add more flour to create a firmer
mixture, or more salsa if mixture is too stiff. Form into balls and
smash into patties. Bake at 450 degrees for 15-20 minutes, until
firm, brown and done. Serve on whole wheat bun with lettuce, tomato
and salsa. Accompany with tortilla chi and a large glass of iced tea.
These can be grilled or pressed in those new=fangled sandwich
presses... a lot quicker and tastier than baking. The judges
suggested adding 1/2 teaspoon of salt to the recipe.
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com ~--
Source from luhu.jp
mixture, or more salsa if mixture is too stiff. Form into balls and
smash into patties. Bake at 450 degrees for 15-20 minutes, until
firm, brown and done. Serve on whole wheat bun with lettuce, tomato
and salsa. Accompany with tortilla chi and a large glass of iced tea.
These can be grilled or pressed in those new=fangled sandwich
presses... a lot quicker and tastier than baking. The judges
suggested adding 1/2 teaspoon of salt to the recipe.
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com ~--
Source from luhu.jp