(you can freeze these burgers after making them and when you want to eat one; defrost 10 minutes, then cook, turning once, until heated through, about 12 minutes)
Makes 4 sandwich
~1 can black beans, rinsed and drained
~2 TBSP light mayonnaise
~1/4 cup packed fresh cilantro leaves, chopped
~1 TBSP plain dried bread crumbs
~1/2 tsp ground cumin
~1/2 tsp hot pepper sauce
~nonstick cooking spray
~1 cup loosely packed sliced lettuce
~4 mini (4 inch) whole-wheat pitas, warmed
~1/2 cup mild salsa
1. In large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth with some lumps. Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.
2. Heat 10-inch skillet over medium heat until hot. Add patties and cook until lightly browned, about 3 minutes. With pancake turner (spatula with no holes), turn patties over, and cook until heated through, 3 minutes longer.
3. Arrange lettuce on pitas; top with burgers then salsa.
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