Cuban Black Bean Burgers

A black bean burger recipe from Cooking Light has become one of our dinner staples. Yes, even "meat man" Matthew loves them. They come together quickly and are great when you don't have as much time after work.

A few tips: I usually double the recipe, use one whole egg (even for a double) rather than just the white and tonight I discovered it works best if you divide the mixture into patties and then dip each patty in the cornmeal right before you place them in the hot pan.

Recipe (single batch)
2 cups rinsed, drained canned black beans (one 15 oz can), divided
1/2 tsp. bottled minced garlic (I usually just crush a fresh clove or two)
1/4 tsp. ground cumin
1/8 tsp. salt
1 large egg white
1/2 cup (2 oz.) shredded Monterey Jack cheese with jalapeno peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced fat sour cream

Place 1 1/2 cups beans, garlic, cumin and 1/8 teaspoon salt in a bowl; partially mash with a a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 20 seconds or until well combined. Add bean puree to mashed beans in a bowl and stir until combined. Add cheese and onion to bean mixture; stir until combined. divide bean mixture into four equal portions, shaping each into a 1/2 inch-thick patty. Place cornmeal in a shallow dish. Cover both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray, Add patties; cook 3 minutes on each side or until browned. Top each burger with a tablespoon sour cream.