Black Bean and Walnut Burgers

• 2 15-oz. cans black beans, rinsed and drained well
• 2 tsp. ground cumin
• 3 tsp. chili powder
• 18 to 1/4 tsp. cayenne pepper
• 1/2 cup cooked brown rice
• 1/2 cup chopped walnuts
• 13 cup chopped red onion
• 3 Tbs. canned corn
• 13 cup cornmeal
• guacamole, for garnish
• chunky salsa, for garnish

1. Puree 2 1/2 cups beans with cumin, chili powder and cayenne pepper until smooth.
2. Add rice, walnuts, onion, corn and remaining beans, and pulse 2 or 3 times to mix.
3. (Mixture should be stiff but not dry.)
4. Add 2 to 3 Tbs.
5. water to moisten, if necessary.
6. Season to taste with salt and pepper.
7. Cover and chill, if making ahead.
8. Divide mixture into 8 burgers.
9. Dredge burgers in cornmeal.
10. Chill 30 minutes (unless mixture has been made earlier and chilled).
11. Coat nonstick pan or grill with cooking spray.
12. Cook burgers over medium heat 4 minutes.
13. Flip, and cook 4 minutes more, or until heated through.
14. Garnish with guacamole and salsa, if desired, and serve.

black beans, ground cumin, chili powder, cayenne pepper, brown rice, walnuts, red onion, corn, cornmeal, guacamole, chunky salsa

Taken from www.vegetariantimes.com/recipe/black-bean-and-walnut-burgers/ (may not work)