Black Bean-Grain Burger

If you are ever in the Chicago area, you should make a lunch or dinner stop at the Chicago Diner.  Kevin discovered the diner when working there many years back and I finally made it there last year.  Their cookbook is a nice addition to my vegetarian/vegan collection.

Now, on to the burgers.   We baked our burgers a little longer than the suggested 20-25 minutes and it seemed to help them bind together nicer.  Kevin thought the burgers had even more flavor the next day when he pan fried the pre baked patties.  **Highlight the blue recipe title and it will take you to the Chicago Diner site.

Black Bean-Grain Burger (The Chicago Diner Cookbook-chef Jo A. Kaucher)

1            medium onion, finely chopped

2            stalks celery, chopped

2            cloves garlic, minced

1/3         medium red bell pepper, diced

2            teaspoons oregano

1            tablespoon cumin

2            teaspoons thyme

½           teaspoon salt

2            teaspoons pepper

2            tablespoons oil

2            cups cooked black beans, lightly mashed

1            cup cooked brown rice (should be sticky, not dry)

¼           cup sunflower seeds, chopped and toasted

¼           cup quick-cooking rolled oats

2            tablespoons tamari

Saute the onion, celery, garlic, pepper, and spices in the oil until tender.  Pour into a large mixing bowl with the rest of the ingredients.  Mix well.  The mixture should hold together to form patties.

Preheat the oven to 350 degrees . Form the mixture into patties, and place on an oiled baking sheet.  Bake about 25 – 30 minutes, turning after 15 minutes.  Or, panfry the patties in a medium skillet.