Black bean veggie burger

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• 1 heaping cup cooked Black beans
• 1 cup cooked Quinoa
• 1 grilled ear of Corn (or 1/3 cup ungrilled corn)
• 1/2 Jalapeno, minced
• 1/2 cup lightly packed Cilantro, finely chopped
• 1/2 Red bell pepper, diced small
• 1/2 small Red onion, diced small
• 2 tbsp Water
• 1-1/2 tsp Cumin
• 3/4 tsp Coriander seeds, crushed
• 1/2 tsp Red pepper flakes, plus more to taste, if desired
• 1/4 cup Rice flour (I used brown rice flour)
• 1/2 tsp Xantham gum
• Salt and black pepper, to taste
• Canola oil for frying

• In a large bowl, mash half of the beans really well with a potato masher. Add the quinoa, corn, jalapeno and cilantro. Set aside.
• In a medium skillet over medium heat, combine the 2 tbsp water with the red pepper and onions. Cover and cook for 4 minutes, stirring once or twice, until softened. Uncover and add cumin and coriander seeds, cook and stir for about 30 seconds, until water evaporates.
• Transfer onion/pepper mixture to your bowl, then add red pepper flakes, rice flour, xantham gum, salt and pepper and mix well with your hands, until mixture holds together.
• Divide mixture into 4 equal balls, and flatten them slightly with a spatula. Heat about 3 inches of canola oil in a medium saucepan or skillet over medium heat. Gently ease a veggie burger into the oil and fry until golden brown, flipping over halfway through.
• Transfer cooked veggie burgers to a paper towel lined paper bag to drain. Serve with your favorite burger fixings!
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