1/2 c. quinoa, cooked and cooled (optional) 1 can (16 oz.) black beans, drained and rinsed 1/2 small sweet red pepper, diced small (about 1/3 c.) 1/2 small onion, diced small (about 1/3 c.) 1 stalk celery, diced small (about 1/3 c.) 3 cloves garlic, peeled and minced 1/3 c. California raisins, chopped fine 1 egg 1/2 tsp. salt 1 tsp. chili powder 1/2 tsp. chipotle powder 2 tsp. ground cumin 3/4 c. dry breadcrumbs 12 small whole wheat rolls
What to do:
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375°F (190°C) and lightly oil a baking sheet. 2. In a medium bowl, mash black beans with a fork or potato masher until thick and pasty. In a small bowl, mix diced pepper, onion, celery and garlic with raisins; turn into bowl with mashed beans and stir all together. In another small bowl, stir together egg, salt, chili powder, chipotle powder, and cumin. Stir egg mixture into the mashed beans. Mix in bread crumbs and quinoa until mixture is sticky and holds together. Divide mixture into small patties. 3. To cook on the grill, arrange patties in single layer on lightly oiled aluminum foil, and grill 8 min. on each side; until cooked and hot clear through. If baking in oven, place patties on greased or oiled baking sheet, and bake about 10 min. on each side. Place on a whole wheat, 4-in. hamburger roll, serve with avocado, lettuce, tomato and cilantro.
Yields 12 patties, 2 oz each)
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
