INGREDIENTS
1 (16-ounce) can Black Beans, drained
1/3 cup onion, finely chopped
1/4 cup red bell pepper, finely chopped
1 tablespoon green chili pepper, finely diced
1 teaspoon ground cumin
1 tablespoon sesame seeds, toasted
1 tablespoon pumpkin seeds, toasted
1 tablespoon sunflower seeds, toasted
Salt and finely ground black pepper
2 tablespoons peanut oil
4 slices fontina cheese
4 whole-wheat hamburger buns
Lettuce and tomato for garnish
8 bread and butter slices

PREPARATION
Place beans in a medium-size bowl and lightly mash them with a fork until you have a coarse-textured mixture. Add onion, bell pepper, chili, cumin, sesame seeds, pumpkin seeds, and salt and pepper. Mix well. Divide mixture into four equal parts, then form by hand into four large flat patties.

Heat peanut oil in a skillet over medium heat. Fry burgers on one side until browned. Turn the burgers over with a wide spatula and place a slice of fontina cheese on top of each patty. The bean burgers are done when the underside is browned and the cheese is soft. (Note: Serve on open face whole-wheat buns. Top each empty bun half with a lettuce leaf, a tomato slice, and two pickle slices.)

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
Serving size: 1 bean burger
Calories: 368
Carbohydrates: 42.7g
Fat: 15.3g
Cholesterol: 17.2mg
Protein: 17.9g
Fiber: 8.9g
Sodium: 524.3mg