nutritional information

Per Serving:

  • Calories: 230
  • Protein: 15 g
  • Total Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 15 g
  • Cholesterol: 15 mg
  • Sodium: 500 mg
  • Fiber: 9 g
  • Sugar: 1 g

Tex-Mex Beanburgers

Tex-Mex Beanburgers

SERVES 4

These savory beanburgers are delicious served with salsa and guacamole, either wrapped in a low-carb tortilla, as a sandwich on low-carb bread or served over lettuce. This recipe is adapted for Vegetarian Times from Living Low-Carb (Little, Brown) and reprinted with permission by recipe creator Fran McCullough, who is also the author of The Low-Carb Cookbook and Good Fat.
  • 1 15-oz. can black soybeans, rinsed and drained
  • 1 garlic clove, pressed or minced
  • 2 scallions, minced
  • 1 slice low-carb bread, in crumbs
  • ½ tsp. ground cumin
  • 2 Tbs. mayonnaise
  • ¼ cup grated Muenster cheese
  • ½ tsp. salt
  • pepper to taste
  • 1 Tbs. green tomato salsa
  • Hot pepper sauce to taste
  • ½ cup chopped fresh cilantro
  • Olive oil for frying
  • Salsa, guacamole and shredded romaine lettuce, optional
  1. Put beans into a food processor, and purée until almost smooth, leaving slightly chunky texture. Spoon purée into a bowl, and mix in garlic, scallions, bread crumbs, cumin, mayonnaise, cheese, salt, pepper, salsa, hot pepper sauce and cilantro. Cover with plastic wrap, and refrigerate 1 hour.
  2. Heat a large skillet, and brush bottom lightly with olive oil. When hot, make 4 burgers with bean mixture, flattening if necessary. Cook for about 3 minutes, or until browned and crisp on bottom. Flip over carefully, and cook for 3 more minutes, or until second side is browned. Garnish as desired, and serve hot.
March 2004

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