Recipe: Spicy Black Bean Veggie Burger

SPICY BLACK BEAN VEGGIE BURGER

Uncle Ben's Winner in Better Homes and Gardens contest

Kristi Silk of Ferndale, Wash.

Prep: 35 minutes Chill: 10 minutes Cook: 12 minutes

Makes 6 servings

1 6 oz. pkg. Uncle Ben's long grain and wild rice

¼ cup chopped onion

¼ cup chopped celery

¼ cup chopped carrot

1 Tbsp. olive oil

1 15-oz. can black beans, rinsed and drained

½ cup frozen corn, thawed

2 cloves garlic, minced

¼ 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

¼ tsp. salt

¼ tsp. ground black pepper

Nonstick cooking spray

6 cups shredded lettuce or 6 hamburger buns, split and toasted

Light dairy sour cream (optional)

Sliced avocado (optional)

Bottled Salsa (optional)

Prepare rice according to package directions. Uncover and remove from heat. Cool while preparing vegetables. In a 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 a large mixing bowl place ½ 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.

Form into 6 patties, ½ to ¾ inch thick (about ½ cup per patty). Place on a tray. Cover and chill about 10 minutes or until patties are set up.

Spray a 12-inch skillet with non stick cooking spray. Add patties and cook over medium heat 6 minutes per side until patties are golden and heated through.

Serve atop lettuce or in burger buns topped with sour cream, avocado and/or salsa.

To see all of the 2008 winning recipes, log on to BHG.com/PTRannual.

Better Homes and Gardens