Black Bean Veggie Burger (The Refuge)

Step 1: In a food processor, place red pepper, onion and garlic. Pulse until chopped in small pieces, but not finely ground. Put mixture in a strainer to remove excess water, gently pushing veggie mixture down with hands. Put mixture into large mixing bowl.

Step 2: Place the well drained black beans in the food processor and pulse lightly until beans are mashed but not ground up. You should still see some semi-whole beans. Mixture will be somewhat dry. Scrape mashed beans into mixing bowl and stir into the veggie mixture.

Step 3: Add brown rice and grated carrot, stir well. Season with salt and pepper to taste, making it a wee tad salty because the bread crumbs will tone it down.

Step 4: In a small bowl, beat the eggs, cumin and hot sauce with a fork. Add to the bean mixture, mixing well.

Step 5: Add bread crumbs, ¼ cup at a time until mixture holds together well. It should not be runny, and it should not be crumbly.

Optional: To ensure proper seasoning and to make sure burgers will hold together, make a small 2 inch patty and fry in a small pan. Adjust seasoning and/or amount of breadcrumbs if necessary.

Step 6: With hands, form patties and fry in a small amount of olive or vegetable oil, approximately three minutes per side until nicely browned and crisp and hot throughout.

Step 7: Because of the cumin, these make awesome Tex-Mex burgers. Serve on a toasted bun with lettuce, tomato, onion and guacamole or chipotle mayo.

NOTE: I make these burgers for a restaurant, so I freeze the uncooked patties on a cookie sheet, then transfer to a freezer container or individual baggies. This will add slightly to the cooking time, but they cook up great. You can also grill them on a well-oiled grill basket.