Black Bean and Walnut Burgers
These burgers go together in no time, but if you want to get a jump-start on cookout prep, you can make them a day ahead. Refrigerate the mixture until about an hour before youre ready to grill.
2 15-oz. cans black beans, rinsed and drained well
2 tsp. ground cumin
3 tsp. chili powder
⅛ to ¼ tsp. cayenne pepper
½ cup cooked brown rice
½ cup chopped walnuts
⅓ cup chopped red onion
3 Tbs. canned corn
⅓ cup cornmeal
- Purée 2 1/2 cups beans with cumin, chili powder and cayenne pepper until smooth. Add rice, walnuts, onion, corn and remaining beans, and pulse 2 or 3 times to mix. (Mixture should be stiff but not dry.) Add 2 to 3 Tbs. water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill, if making ahead.
- Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).
- Coat nonstick pan or grill with cooking spray. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more, or until heated through. Garnish with guacamole and salsa, if desired, and serve.