Ingredients
1
egg
2
teaspoons cornstarch
1
can (19 or 15 oz) Progresso™ black beans, drained, rinsed
1
cup Progresso™ Plain Bread Crumbs
4
oz. (1 cup) finely shredded Cheddar or Monterey Jack cheese
1
cup Old El Paso™ Thick ’n Chunky Salsa
1/2
cup chopped green onions
1
garlic clove, minced
1/2
teaspoon salt
1/2
teaspoon cumin
1
teaspoon lemon juice
1/3
cup olive oil
5
kaiser or burger buns, split
5
tablespoons Old El Paso™ Thick ’n Chunky Salsa
Preparation
In large bowl, combine egg and cornstarch; beat with wire whisk until smooth. Add beans, bread crumbs, cheese, 1 cup salsa, onions, garlic, salt, cumin and lemon juice; mix well. Shape into five 3 1/2-inch patties.
Heat oil in large skillet over medium heat until hot. Add patties; cook 14 to 16 minutes or until deep golden brown and centers are hot, turning once.
Place patties on bottom halves of buns. Top each with 1 tablespoon salsa. Cover with top halves of buns.
