2 cans (15 ounces each) Black Beans, rinsed and drained
½ cup flour
¼ cup yellow cornmeal
½ cup chunky salsa
2 teaspoons ground cumin
1 teaspoon garlic salt
Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about ½-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.