Spicy Black Bean Burgers

These burgers had a really good flavor and I liked the texture. Although they were a little spicy, it wasn't more than I could handle. I really liked the way they turned out cooking them on the griddle as it made the outside nice and crisp. David thought they could use more rice and pumpkin seeds to make the texture a little more coarse. Next time, I will make them with sweet potato fries rather than the traditional oven fries. I probably will use regular lettuce instead of sprouts as a topping. In the future, some form of these burgers will eventually end up in our freezer for quick meals.

Spicy Black Bean Burgers
adapted from Rebar Modern Food Cookbook
1 can of black beans drained
1/2 cup cooked brown rice

1 1/2 tbsp. vegetable oil

1 small red onion

3 cloves of garlic minced

1/2 tsp. cumin

1/8 tsp. cayenne

1 tsp. salt

2 chipotles in adobo

1 can green chiles drained

1/4 cup masa harina

1/4 cup toasted pumpkin seeds finely ground

3/4 cup fresh bread crumbs

Heat oil in a skillet, add onion and saute until translucent. Add garlic and spices and continue sauteing and stirring for 5 minutes. Set aside to cool.

In the bowl of a food processor, add black beans, rice, chiles, chipotles and the cooled onion spice mixture. Pulse to coarsely grind the mix. Turn into a large bowl and add the masa harina, pumpkin seeds and breadcrumbs. Mix thoroughly and season with salt and pepper to taste.

Divide the mixture into 6 equal portions and form them into patties. Fry in a lightly oil pan or on a dry hot griddle until browned on both sides. Serve hot on a fresh bun or roll with your choice of toppings. Makes six.