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Spiced Black Bean Burgers (pareve)

Eileen Goltz | Not Listed

Pass bowls of sour cream and shredded lettuce and chopped tomatoes to accompany these Southwest-style meatless bean burgers.


1 15- to 16-ounce can black beans, rinsed, drained
1/3 cup chopped red onion
1/4 cup dry bread crumbs
2 tablespoons plus 1/2 cup bottled chunky salsa 1 teaspoon ground cumin
1/2 teaspoon hot pepper sauce (such as Tabasco)
Vegetable oil
2 hamburger buns


Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties. Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side. Grill cut sides of buns until lightly toasted, about 1 minute. Transfer burgers to bottom halves of buns. Spoon 1/4 cup salsa over each. Cover with tops of buns.