Tex-Mex Beanburgers

• 1 15-oz. can black soybeans, rinsed and drained
• 1 garlic clove, pressed or minced
• 2 scallions, minced
• 1 slice low-carb bread, in crumbs
• 1/2 tsp. ground cumin
• 2 Tbs. mayonnaise
• 1/4 cup grated Muenster cheese
• 1/2 tsp. salt
• pepper to taste
• 1 Tbs. green tomato salsa
• Hot pepper sauce to taste
• 1/2 cup chopped fresh cilantro
• Olive oil for frying
• Salsa, guacamole and shredded romaine lettuce, optional

1. Put beans into a food processor, and puree until almost smooth, leaving slightly chunky texture.
2. Spoon puree into a bowl, and mix in garlic, scallions, bread crumbs, cumin, mayonnaise, cheese, salt, pepper, salsa, hot pepper sauce and cilantro.
3. Cover with plastic wrap, and refrigerate 1 hour.
4. Heat a large skillet, and brush bottom lightly with olive oil.
5. When hot, make 4 burgers with bean mixture, flattening if necessary.
6. Cook for about 3 minutes, or until browned and crisp on bottom.
7. Flip over carefully, and cook for 3 more minutes, or until second side is browned.
8. Garnish as desired, and serve hot.

black soybeans, garlic, scallions, bread, ground cumin, mayonnaise, muenster cheese, salt, pepper, tomato salsa, pepper sauce, fresh cilantro, olive oil, salsa

Taken from www.vegetariantimes.com/recipe/tex-mex-beanburgers/ (may not work)