Black Bean Burgers

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Burgers and buns, that popular twosome, may be regulars at your dinner table. The duo is appealing because it's easy to prepare and gets along with any sides on the menu.

But, as welcome as burgers are, you may still crave a little variety. If it's time to move beyond beef, here are some delicious alternatives to tuck in a bun.

Ground chicken or turkey:

For the leanest burger, opt for ground chicken or turkey breast. Instead of the traditional ketchup, top the poultry burger with smoky barbecue sauce.

Ground sausage:

Remove the casing from a small hot Italian sausage and shape the meat into a burger. Or, for less pronounced flavor, combine half hot Italian sausage and half ground beef. Either way, the garlicky, spicy sausage addition will smack your jaded taste buds. Switch from pickle relish to giardiniera, a mix of chopped vegetables and spices.

Shrimp:

Finely chop raw peeled shrimp, mix in little grated lemon zest, the herb of your choice and either an egg or mayonnaise to bind the mixture. Top this burger with cocktail or tartar sauce.

Beans:

If you still want something that resembles beef on a bun, try black beans. Combine canned beans, oats and seasonings and chill up to one day for easier cooking. The look says beef, the flavor says delicious and new.

Black Bean Burgers

Makes 2 servings.

Preparation time: 20 minutes

Cooking time: 8 minutes

4 teaspoons olive oil, divided

1 small jalapeno chili, cored, seeded and minced

1 garlic clove, minced

1 large shallot, minced

1 cup cooked black beans (see note)

1/3 cup quick-cooking oats

3 tablespoons low-fat mayonnaise, divided

1/4 teaspoon crushed, dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

2 large hamburger buns

Lettuce

1 tomato, thinly sliced

Mustard, ketchup, salsa or other condiments, optional

Heat 1 teaspoon oil in a large skillet. Add the chili, garlic and shallot. Cook over medium-high heat for 5 minutes. Remove skillet from heat. Remove vegetables to a large bowl. Add beans, oats and 1 tablespoon mayonnaise. Stir well. Add oregano, salt and pepper.

Spoon the mixture into a blender. Coarsely puree. The mixture should be chunky. Cover and refrigerate at least one hour.

Pour remaining 1 tablespoon oil into skillet. Heat over medium high heat. Drop black bean batter into skillet to form 2 large patties. Cook on first side for 5 minutes. Gently turn over and cook second side for 3 minutes.

To serve, spread 1 tablespoon mayonnaise onto each bun. Arrange one bean patty on top. Garnish with lettuce and tomato slices. Serve with condiments of choice.

Note: a 15-ounce can of black beans, drained and rinsed, yields about 1 1/2 cups beans.

Each serving (without condiments) has 430 calories; 13 grams total fat; 15.5 grams protein; 15 milligrams cholesterol; 718 milligrams sodium and 8.5 grams dietary fiber.

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Black Bean Burgers - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes