Black Bean Burger with Creamy Salsa

2 slices soft whole wheat bread, torn into pieces (about 1½ cups)

3 cloves garlic, rough chop

1 can (15.25 ounces) reduced sodium black beans, rinsed and drained

1 can (15.25 ounces) seasoned black beans, drained, but reserve 2 tablespoons juice

2 teaspoons grated lime zest

1 teaspoon chili powder

1 teaspoon fresh oregano

¼ teaspoon salt

1 large egg, lightly beaten

1 large egg white, lightly beaten

8 small flour tortillas

Creamy salsa

¾ cup light (or regular) sour cream

¾ cup chunky tomato salsa

Place bread in a food processor; process 4 times or until crumbs measure about 1½ cups. Transfer to a bowl.

Combine garlic, beans and reserved bean juice in food processor; pulse 8 times or until beans make a thick paste; do not purée, you want it chunky. Scrape bean mixture into bowl with bread crumbs. Stir in zest and remaining ingredients. With moistened hands, divide bean mixture into 8 equal portions (about ⅓ cup mixture per portion), shaping each into a 3-inch oblong patty. Refrigerate for 30 minutes to several hours.

For the salsa: In a small bowl, stir sour cream and salsa until combined. Refrigerate until ready to use.

Heat a grill to medium heat (350-450 degrees). Brush cooking grates with vegetable oil.

Add patties to grill and cook 3 minutes or until bottom edges are brown. Carefully flip and cook another 3 to 4 minutes.

While burgers finish cooking, toss the tortillas one by one on the grill to warm. Place each patty on a tortilla, top with creamy salsa and fold tortilla in half.

Serves eight.

Deborah Pankey, Daily Herald Food Editor

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