Recipe from Living with Amy.
1/3 cup chopped onion
2 cloves garlic
1 teaspoon ground cumin
1 can (15 ounces) black beans
1/2 cup dried breadcrumbs
1/3 cup chopped fresh cilantro leaves
1/2 cup walnuts, toasted and finely chopped salt and freshly ground black pepper
1 large egg, beaten
2 tablespoons olive oil
4 buns, split
1 cup corn kernels, fresh or thawed
1 cup seeded and diced tomato
1 scallion, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons seeded and minced jalapeno pepper
Juice from half a lime
In a food processor fitted with a metal blade, place onion, garlic, and cumin; pulse until coarsely chopped. Add beans, bread crumbs, and cilantro; pulse until just combined but don't puree. Transfer mixture to a bowl; stir in walnuts. Season with salt and pepper. Fold in egg and stir until combined. Form into four 3 1/2-inch patties. (If burgers seem very wet, add 1/4 cup bread crumbs.) Chill patties, covered, at least 1 hour, and up to 1 day. Meanwhile, in a small bowl, stir together the salsa ingredients. Add salt to taste. Set aside. In a large skillet, heat oil over medium heat until hot. Cook patties until light brown, 4 to 6 minutes on each side. Split and toast muffins. Place a patty on bun, add some salsa, Serve warm.
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