Carol's Black Bean Burgers

This coquettish wispy willow of a siren who lives deep in the woods by a creek that has medicinal healing properties introduced us to these awesome veggie burgers.

Ingredients:

Black Bean Burgers
One-half small yellow onion, chopped
2 cloves garlic, minced
1-tablespoon tomato paste
1 tablespoon wine vinegar
1 small jalapeño pepper (seeds removed), diced
1-teaspoon ground cumin
One-half teaspoon salt
1-tablespoon canola oil
One-half red bell pepper, seeded and chopped
1 15-ounce can black beans, rinsed and drained
One-half cup cooked brown rice
One-quarter cup chopped pecans
1 green onion, thinly sliced
2 eggs, lightly beaten
1-cup fresh whole-grain breadcrumbs

Instructions:

In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and sauté until they begin to soften, about 3 minutes. Stir in one-quarter teaspoon of the salt, transfer the mixture to a bowl, and let cool. Set the pan aside.

In a food processor, combine the beans, onion mixture, brown rice, pecans, green onion, cumin, and the remaining one-quarter teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the eggs and breadcrumbs. Form the mixture into 6 patties, each about three-quarter-inch thick.

In the same pan used for the onion mixture, heat the remaining one-half tablespoon canola oil over medium-high heat. Add the patties and cook, turning once, until nicely browned on both sides and heated through, 7 to 9 minutes total.

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