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1
In a food processor, place red pepper, onion and garlic. Pulse until chopped in small pieces, but not finely ground. Put mixture in a strainer to remove excess water, gently pushing veggie mixture down with hands. Put mixture into large mixing bowl.
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2
Place the well drained black beans in the food processor and pulse lightly until beans are mashed but not ground up. You should still see some semi-whole beans. Mixture will be somewhat dry. Scrape mashed beans into mixing bowl and stir into the veggie mixture.
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3
Add brown rice and grated carrot, stir well. Season with salt and pepper to taste, making it a wee tad salty because the bread crumbs will tone it down.
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4
In a small bowl, beat the eggs, cumin and hot sauce with a fork. Add to the bean mixture, mixing well.
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5
Add bread crumbs, 1/4 cup at a time until mixture holds together well. It should not be runny, and it should not be crumbly.
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6
Optional: To ensure proper seasoning and to make sure burgers will hold together, make a small 2 inch patty and fry in a small pan. Adjust seasoning if necessary.
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7
With hands, form patties and fry in a small amount of olive or vegetable oil, approximately three minutes per side until nicely browned and crisp and hot throughout.
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8
Because of the cumin, these make awesome Tex-Mex burgers. Serve on a toasted bun with lettuce, tomato, onion and guacamole or chipotle mayo. NOTE: I make these burgers for a restaurant, so I freeze the uncooked patties on a cookie sheet, then transfer to a freezer container or individual baggies. This will add slightly to the cooking time, but they cook up great. You can also grill them on a well-oiled grill basket.
