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Black Bean Burgers with Salsa Guacamole


  • 2/3 cup bulgur
  • 1 1/4 cup boiling water
  • 15 ounces canned black beans, drained
  • 1/2 cup grated onion, squeezed dry
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh parsley
  • 1 clove garlic, minced
  • 1/2 jalapeno chile pepper, seeded and coarsely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • dash freshly ground black pepper
  • 1/2 cup stone-ground yellow cornmeal
  • 1 tablespoon vegetable oil
  • 1 avocado, peeled, halved and pitted
  • 1/4 cup salsa
  • 1 teaspoon minced fresh cilantro
  • 4 hamburger rolls
  • 1 tomato, peeled, seeded and diced
  • 2 green onions, thinly sliced on the diagonal


Place bulgur in a small bowl and cover with boiling water. Let stand 10 minutes. Drain well. Place soaked bulgur in a food processor with the beans, onion, olive oil, parsley, garlic, jalapeno, salt, chili powder, cumin and pepper. Process until smooth, scraping down the sides of the bowl as necessary. Form bean mixture into 4 patties. Carefully dredge patties in the cornmeal. Heat oil in a nonstick skillet over medium heat. Add patties and cook, turning to brown both sides, about 5 minutes. While bean patties are cooking, mash the avocado in a small bowl and stir in salsa and cilantro. To serve, place bean patties on rolls, top with avocado mixture, diced tomato and green onions.

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