While I love a good beef burger, sometimes I want to be a bit healthier, so I go with black bean burgers. Plus, my kids would rather have black bean burgers, as odd as that may sound. In fact, they request these more often than not.
The recipe calls for cooked forbidden rice, which is a black rice that can be found in most supermarkets with a bulk food or organic section. If I know I'm making these burgers during the week, I make sure to serve the rice with another meal and make a little extra to save for the burgers. However, you do not need to use forbidden rice in the recipe. There are many different types of rice that can be substituted. My only suggestion is to choose a whole grain rice (brown rice, etc). In a pinch, cooked quinoa could be substituted as well.
And... as with all my recipes, this one can be tailored to meet your family's tastes. My family loves spicy food, which explains why I always use chili peppers whenever possible. If your family prefers mild flavors, you can omit the chipotle peppers and add whichever seasonings you want.
Black Bean Burgers
Makes 4 burgers
Place the onions, garlic, and chipotle peppers in a food processor. Pulse a couple of times to finely chop the pieces. Add the black beans, rice, salt, pepper, and cumin. Pulse several times to puree the mixture. How smooth you want the mixture is up to you. I prefer the burger to have a little texture, so I only pulse a few times to make it semi-smooth. Scrape the mixture into a bowl and stir in the bread crumbs.
Heat the olive oil in a non stick skillet over medium heat. Form the bean mixture into patties. Cook on each side for 2-4 minutes or until lightly browned. Add cheese if desired. Serve on toasted buns with typical burger fixings.
Lentils: Pantry Gems by Marcy Gaston