Ingredients
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1 (16 ounce) can fat-free refried beans (these are always vegan)
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1 teaspoon oil
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1/2 cup small onion, coarsely chopped
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1/2 green pepper, coarsely chopped
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1/4-1/2 cup frozen corn
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1/8 cup picante sauce (spicy or mild to your taste) or 1/8 cup salsa (spicy or mild to your taste)
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1 cup breadcrumbs
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1/2 cup flour
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1 teaspoon black pepper, to taste
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salt
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1 dash chili powder
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1 dash cumin
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1/2 cup sliced black olives
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hot sauce, a few drops per burger
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1 carrot, peeled and shredded
Instructions
- Heat oil in skillet over medium heat.
- Add onions, carrots, corn and chopped green pepper.
- In the meantime, place beans in a large bowl.
- Sauté until vegetables are bright in color.
- Add vegetables to beans, blend with hand mixer.
- Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
- Form into balls and smash into patties.
- Place on pieces of waxed paper and stack in Tupperware.
- Place about 5 sliced olives in middle of patty, smash to seal them inside.
- To heat, spray each burger with cooking spray.
- Heat over medium heat and cook until browned on one side.
- Flip and drop a few drops of hot sauce on burger if desired.
- I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).