Black Bean Walnut Burgers

From Vegetarian Times
Serves 8

2 1/2 cups black beans, home cooked*, or 2 15-oz. cans black beans, rinsed and drained well
2 teaspoons ground cumin
1 tablspoon chili powder
cayenne pepper to taste
1/2 cup cooked brown rice
1/2 cup chopped walnuts
1/3 cup chopped red onion
1/4 cup corn kernels
1/3 cup cornmeal
2-3 tablespoons vegetable oil

1. Purée 2 1/2 cups beans with cumin, chili powder and cayenne pepper until smooth. Add rice, walnuts, onion, corn and remaining beans, and pulse 2 or 3 times to mix. (Mixture should be stiff but not dry.) Add 2 to 3 tablespoons water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill, if making ahead.
2. Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).
3. Heat oil in a large cast iron skillet. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more, or until heated through.

*To cook black beans:

Soak 1 1/2 cups black beans in water overnight. Drain, pour beans into a pot and cover with fresh water. Bring to a boil, reduce heat, and simmer until beans are soft, about 30 minutes. Add salt in the last 5 minutes of cooking.