Village Whiskey Veggie Burger

• 1 cup dried black beans, soaked, simmered in vegetable stock with onion and bay leaf till very tender
• 1 cup Le Puy green lentils, simmered in vegetable stock with onion and bay leaf till very tender
• 1 Spanish onion, small dice
• 1 bell pepper, small dice
• 1/2 bunch Swiss chard, chopped
• 12 shishito peppers, roasted, seeded
• 1/2 cup shelled edamame, blanched
• 1/2 cup white corn
• 2 tablespoons roasted garlic, smashed
• 1/2 bunch fresh cilantro, chiffonade
• 1 teaspoon cumin, toasted, ground
• 1 teaspoon coriander, toasted, ground
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1 tablespoon salt

1. 1. Cool cooked legumes. Pulse lentils in food processor till rough puree.
2. 2. Sweat onion, bell pepper, Swiss chard, and corn. Combine with lentils, black beans, and remaining ingredients.
3. 3. Allow mixture to chill for 1 hour before forming 6-ounce patties in a 5-inch ring mold.
4. 4. Sear on hot griddle to order and garnish with pickled red cabbage and guacamole.

black beans, green lentils, onion, bell pepper, swiss chard, peppers, shelled edamame, white corn, garlic, fresh cilantro, cumin, coriander, turmeric, cayenne, salt

Taken from www.epicurious.com/recipes/member/views/village-whiskey-veggie-burger-52364411 (may not work)