5 whole-wheat or low-carb hamburger buns
1 can (15-oz) black beans, rinsed & drained well
1/2 cup shredded Mexican blend cheese
2 large egg whites
2 green onions, sliced
1 tsp chili powder
1 tsp oregano
1/2 tsp garlic salt
1 tbsp canola or olive oil
Tear one of the hamburger buns into pieces and place in food processor. Process until 1 cup of coarse crumbs; transfer to a medium mixing bowl.
In the processor bowl, place the black beans, cheese, egg whites, onions, chili powder, oregano, and garlic salt. Process to a thick paste, scraping down sides of bowl once. Add the mixture to the breadcrumbs in the mixing bowl.
Heat the oil in a 12-inch nonstick skillet over medium heat.
Use a 1/2 cup measuring cup to spoon up mixture for patties. Drop into skillet and press down to form patties approximately 4-inches in diameter. Cook 4 minutes, turn and cook another 4 minutes or cook until browned on both sides.
Serve on the remaining 4 hamburger buns with a slice of tomato and a leaf of lettuce. Use a low-fat sauce if desired.
1/2 cup shredded Mexican blend cheese
2 large egg whites
2 green onions, sliced
1 tsp chili powder
1 tsp oregano
1/2 tsp garlic salt
1 tbsp canola or olive oil
Tear one of the hamburger buns into pieces and place in food processor. Process until 1 cup of coarse crumbs; transfer to a medium mixing bowl.
In the processor bowl, place the black beans, cheese, egg whites, onions, chili powder, oregano, and garlic salt. Process to a thick paste, scraping down sides of bowl once. Add the mixture to the breadcrumbs in the mixing bowl.
Heat the oil in a 12-inch nonstick skillet over medium heat.
Use a 1/2 cup measuring cup to spoon up mixture for patties. Drop into skillet and press down to form patties approximately 4-inches in diameter. Cook 4 minutes, turn and cook another 4 minutes or cook until browned on both sides.
Serve on the remaining 4 hamburger buns with a slice of tomato and a leaf of lettuce. Use a low-fat sauce if desired.
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