Spicy Black Bean Veggie Burger

1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 Tbsp. Olive Oil
1 (15 oz) can Black Beans, rinsed and drained
1/2 Cup Frozen Corn, thawed
2 cloves garlic, minced
1/4 Cup Quick Cooking Oatmeal
1 Large Egg, Beaten
1 tsp. Ground Cumin
2 tsp. Ground Chili Powder
1 tsp. Chopped chipotle peppers in adobo sauce (I left this out)
1/4 tsp. Salt
1/4 tsp. Pepper
Rice (Recipe calls for 1 (6 oz) pkg Uncle Ben's Long Grain & Wild Rice) I think I used about 1-2 cups of regular white rice.

Cook Rice and let cool while preparing vegetables. In small skillet cook onion, celery, and carrot in hot olive oil over medium heat about 6 minutes or until vegetables are tender. Set aside.

In large mixing bowl place 1/2 of the black beans and mash with a potato masher or fork until completely mashed. Add remainder of the black beans, corn, garlic, oatmeal, egg, and spices. mix well. Add cooled rice, cooked vegetables, chipotle pepper, salt and pepper. (I just added enough rice to make the mixture the consistency of ground beef)

Form into patties 1/2 to 3/4 inch thick. Place on a tray. Cover and chill about 10 minutes or until patties are set up.

You can cook in a skillet over medium heat for about 6 minutes per side, or in the oven on bake. I think I set the temperature at 350 and cooked them for about 10 minutes on each side. I'm sure you could also grill them but I would use some tin foil under them. They can fall apart easier then ground beef.

We topped them with usual burger toppings. They are spicy so sour cream, avocado, lettuce, and salsa would be really good.