Southwest Bean Burgers

Ingredients

• 1 can organic black beans, rinsed & drained
• 1 can organic pinto beans, rinsed & drained
• 7 oz can chopped green chilies
• 1 can corn, drained
• 1 green bell pepper, large dice
• 3 garlic cloves
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 3 Tbsp vegetable broth
• 3/4 cup garbanzo bean {chick pea} flour
• salt & pepper
• white cheddar
• salsa

Instructions

1. Add the beans, garlic cloves, bell pepper and vegetable broth to a food processor. Pulse until relatively smooth.
2. In a bowl mix together the bean puree, green chilies, corn, spices and garbanzo bean flour. Stir until combined evenly.
3. I use a large cookie/muffin scoop to keep everything even. Scoop the mixture onto a parchment lined baking sheet.
4. Press down slightly to form patty. Pop in the fridge for 15-30 minutes to make the patties easier to handle.
5. I used a griddle to cook these on but you could use a large skillet. Non stick over medium high heat with just a spritz of non stick spray.
6. Cook for about 5 minutes per side until golden. You get a nice crust on the outside and a creamy inside.
7. After cooking on the griddle I popped the burgers back onto the baking dish, topped with some white cheddar and into a 375 degree oven for 4-5 minutes until the cheese is melted.
8. Finish off with store bought or homemade salsa.