January 29, 2013 9:52AM
Updated: February 2, 2013 1:27PM
MAKES 6 SMALL PATTIES
1 (16-ounce) can black beans, drained and rinsed
½ small (1/3 cup) red bell pepper, small dice
½ small onion (1/3 cup), small dice
1 stalk celery (1/3 cup), small dice
3 cloves garlic, peeled and diced
1/3 cup raisins, finely chopped
½ teaspoon salt
1 teaspoon chili powder
½ teaspoon chipotle powder
2 teaspoons cumin
¾ cup bread crumbs
½ cup quinoa, cooked and cooled (optional)
Preheat oven to 375 degrees and lightly oil baking sheet.
In medium bowl, mash black beans with fork or potato masher until thick and pasty.
In small bowl, mix bell pepper, onion, celery, garlic and raisins; stir into mashed beans.
In another bowl, mix together egg, salt, chili powder, chipotle powder and cumin. Stir egg mixture into mashed beans. Mix in bread crumbs and, if desired, quinoa until mixture is sticky and holds together. Divide mixture into 6 patties; place on prepared baking sheet and bake about 10 minutes per side. Place each patty on 4-inch “slider” hamburger roll, if desired; serve with avocado, lettuce, tomato and cilantro.
If grilling: Preheat outdoor grill for high heat and lightly oil sheet of aluminum foil. Prepare patties and then place on foil. Grill about 8 minutes per side.