Black Bean Burger

1/4 cup uncooked instant rice (white or brown)

1/4 cup boiling water

1/2 cup broccoli flowerets

2 oz fresh mushrooms

1/2 small red bell pepper, diced

1 can organic black beans

1 large egg

1 clove garlic

1/2 teaspoon salt

1 teaspoon chopped onion

1/3 cup Italian bread crumbs

3 table spoons vegetable oil

____________________________________________

1. In medium bowl, stir rice and boiling water. Cover and let stand five minutes. Drain, if necessary.

2. Meanwhile, in food processor, place broccoli, mushrooms, and bell pepper. Cover and process using quick on-and-off motions, to finely chop veggies (do not puree). Stir vegetables into rice.

3. Add beans, egg, garlic, and salt to food processor. Cover and process until smooth. Stir bean mixture, onion, and bread crumbs into veggie mixture.

4. Using about 1/2 cup veggie mixture for each patty, shape into 1/2-inch-thick patties.

5. Heat oil over medium-high heat. Cook patties in oil 8-10 minutes, turning once, until brown and crisp.

Recipe: Betty Crocker

______________________________________________

This weekend, I ate the most delicious black bean burger at TAPS in Atlanta. It was topped with gruyere cheese, avocado-mayo, lettuce, and pickled radishes. That's how I will be dressing my black bean burgers the next time I make them! *Please know that the patties freeze extremely well and are great to pull out for a busy weeknight dinner!