Bean Burgers with Coriander Cream

Directions

1. 1

   Bean Burgers with Coriander Cream 1 (19 ounce) can red kidney beans, drained and rinsed 1/3 cup dry bread crumbs 1/2 cup salsa 2 teaspoons v

2. 2

   Stir in bread crumbs and salsa to make fairly firm mixture

3. 3

   With wet hands, form into four 1/2-inch thick patties

4. 4

   In large nonstick skillet, heat oil over medium high heat

5. 5

   cook patties, turning once, for about 10 minutes or until crusty outside and piping hot inside

6. 6

   Meanwhile, stir sour cream with coriander

7. 7

   Serve over patties

8. 8

   Serve on whole wheat or multi-grain burger buns or in whole grain pita bread split in half