3/4CPrepared Salsa divided - 1/4 C for the bean mixtureall liquid drained off, the rest for topping
1 15oz. can of Red Kidney Beansrinsed and drained
4oz. Corn Muffin MixI like this vegetarian one: http://www.jiffymix.com/product.php/34
OPTIONAL ADD-IN'S: 1-1/2 tsp Chili Powderdash of Garlic Powder and/or diced Jalapenos
Vegan Mayonnaise1 Tbl per Roll
Baby Romaine Lettuce Leaves
Begin by draining and rinsing one can of kidney beans. Using a fork or potato masher, mash the beans. It's ok if there are a few whole or partial beans in this mixture. It just adds to the final texture.
In a separate bowl, drain all of the liquid from the jar of prepared salsa. Divide and reserve 1/4 C for the burger mixture and the rest for serving.
Add 1/4 C to the mashed kidney beans as well as the cornmeal. I easily found a vegetarian corn muffin mix by Jiffy in my grocery store. You could also make your own mix if you'd prefer.
If you'd like to add any of the optional ingredients, do so now. Mix until well blended.
Heat a saute pan over medium high heat and add 1-1/2 tsp of oil, cooking two patties at a time. Do not overcrowd the pan and keep and eye on them so they don't get too brown or burn.