Healthy, Tasty Recipes

Recipe of the Month
Anaheim Black Bean Burgers
with Mango Salsa

Yields 6 burgers

• 2 x 19 fl oz cans black beans
• 1/2 cup cooked brown rice
• 1-1/2 TBS extra-virgin olive oil
• 1 small red onion, diced
• 3 garlic cloves, minced
• 1 tsp pure chile powder
• 1/2 tsp each cumin and coriander seed toasted and ground
• 1/8 tsp cayenne pepper
• 1 tsp salt
• 2 tsp chipotle puree
• 1 small can Anaheim chiles, drained; or 4 Anaheim chiles, roasted,
  seeded and peeled
• 1/4 cup masa harina
• 1/4cup toasted pumpkin seeds, finely ground
• 3/4 cup fresh bread crumbs

Directions:

1) Heat oil in a small skillet, add onion and saute until translucent. Add garlic and spices and continue sauteing and stirring for 5 minutes. Set aside to cool.

2) In the bowl of a food processor, add 2 cups beans, rice, Anaheim chiles and the cooled onion/spice mix. Pulse to coarsely grind the mix. Turn into a large bowl and add the masa harina, pumpkin seeds and breadcrumbs. Mix together thoroughly. Add the reserved whole black beans and mix in well. Season with salt and pepper to taste.

3) Divide the mixture into 6 equal portions and form them into patties. Dredge with a light coating of masa harina and fry in a lightly oiled pan until browned on both sides. Serve hot on sourdough buns with the suggested salsa, butter lettuce, avocado, sweet pepper and red onion slices.

Mango Salsa

2 mangoes, finely diced
1/4 red pepper, finely diced
1/4 red onion, finely diced
1 serrano chile, minced
1 TBS lime juice
1 TBS chopped cilantro

Combine all of prepared ingredients in a bowl, mix them the together and season with salt. Serve immediately.

Thank you to Victoria's famous "hot-spot" REBAR for this recipe.