Black Bean Burger with Kefta Spices

Weekly Recipe: 
NonWeekly
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Makes: 4 servings

15 ounces cooked black beans

1/2 cup chopped fresh parsley or cilantro

1 small onion

1 teaspoon ground cumin

1 teaspoon ground paprika (sweet or smoked)

1/2 teaspoon ground pepper

1 clove garlic, peeled

1 teaspoon pure olive oil

2 eggs, white only

1/2 cup breadcrumbs, preferably whole wheat

Salt to taste

Place onion and garlic in food processor. Process until fine. Add half of the black beans and oil. Process until beans are of mashed consistency. Place in a medium mixing bowl. Add remaining beans, spiced breadcrumbs, parsley, and egg white. Mix thoroughly, cover, and refrigerate for at least an hour. This allows the flavors to blend and allows moisture to be absorbed by the breadcrumbs. If too wet, add more breadcrumbs. Shape into eight small patties, packed firmly. Sauté on medium-high heat until browned on both sides. Lower heat to warm throughout. Serve with the topping of your choice. The bean patties may be frozen in a tightly sealed bag. Browning the burger before freezing will allow the beans to firm for later use on the outdoor grill. Recipe courtesy of The Kardea Gourmet by Richard Collins, MD, and Robert Leighton with Susan Buckley, RD