Black Bean & Walnut Burgers

2 15oz cans black beans, rinsed and drained well
2 tsp ground cumin
3 tsp chili powder
1/8 to 1/4 tsp cayenne pepper
1/2 cup cooked brown rice
1/2 cup chopped walnuts
1/3 cup chopped red onion
3 Tbs canned corn
1/3 cup cornmeal
guacamole, for garnish
chunky salsa, for garnish

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

Review: I made these and froze them last weekend. My hope was to have homemade veggie burgers in the freezer. The store carries some pretty yummy varieties, but we want to cut back on our soy consumption. These were yummy, but mushy. Freezing and frying didn’t turn out as well as these may have turned out if cooked when fresh. Hm, guess I’ll have to try a different recipe.