Spicy Black-Bean Burgers

Ever since our kids were small, we have made this at least a couple of times a year. It has become a perennial favorite.

Originally, we put the burgers on hamburger buns, but found that, with the spicy burgers topped with salsa and yogurt, the buns tended to fall apart before we finished them. Then we just ate them with knife and fork, and had cornbread on the side. Last week, we wrapped them with Indian naan bread. It was a recipe that grew right along with us, and changed as we changed.

Recipes are the tastiest kind of history.

Spicy Black-Bean Burgers

2 cans black beans (about 15 ounces each), drained and rinsed
1 large egg
¼ cup seasoned bread crumbs
1 teaspoon chili powder
2 tablespoons vegetable oil
½ cup yogurt
½ cup jar salsa

Put beans, egg, bread crumbs and chili powder in a large bowl. Stir to mix, then mash with a potato masher until almost all beans are crushed. (If time permits, refrigerate, covered, for several hours.)

Wet your hands with cold water and shape the bean mixture into four ½-inch-thick patties. Heat oil in large nonstick skillet over medium-high heat. Add patties and cook 4 min. on one side; turn cook 3 min. or until heated through and crusty. Top with yogurt and salsa; serve with cornbread, or fold a pocketless pita or an Indian naan bread around the patty for a very good sandwich.


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