Bean Burgers

1 (15 oz. Can) Black Beans, rinsed and drained
1/2 Cup Dry Italian Breadcrumbs
1/3 Cup Chopped Onions
1/4 Cup Finely Chopped Carrots
2 Tablespoons Cornmeal
1 Egg
1 1/2 teaspoons Minced Garlic - the kind out of a jar
1/4 teaspoon Salt

Sauce:
3 Tablespoons Fat Free Sour Cream
2 Tablespoons Fat Free Mayonnaise
2 teaspoons Lemon Juice
1/4 teaspoon Minced Garlic - the kind out of a jar

Preheat oven to 425 degrees. Place foil (dull side up) on a baking sheet and spray with nonstick cooking spray. In a food processor, combine black beans, breadcrumbs, onions, carrots, cornmeal, egg, garlic and salt. Pulse on and off until well combined and beans are mashed. Spray a 1/4 measuring cup with nonstick cooking spray and scoop up some of the mixture. Level off the scoop and place the mound of mixture on the cookie sheet. Do this until you have about 6 mounds on your cookie sheet. You may be able to get more or less on depending on the size of your sheet. If you use a large sheet, you'll be able to make all of the burgers at once, or you could just do 4 at a time. Wet you fingers and pat the mounds out to resemble patties. Bake for 8 minutes, then flip each burger and continue baking for an additional 7 minutes. Do not over bake or they'll be a little dry. Meanwhile, make the sauce: In a small bowl, stir together sour cream, mayonnaise, lemon juice and garlic. Serve burgers hot on 1 point buns (not included in the points listed below) and add a little sauce (about 2.5 teaspoons each). 

Serves: 8
Per Serving: 94 Calories; 1g Fat (11.9% calories from fat); 5g Protein; 15g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 438mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. WWP: 1  (www.AimeesAdventures.com)