Cuban Black Bean Burgers

Ingredients

1 cup cooked brown rice (short-grain or sweet brown works great)

1 ripe plantain, peeled and diced

1 15 oz can cooked black beans

¾ cup rolled oats

1 medium red or yellow onion, chopped

3 cloves garlic, minced

½ cup grated carrots

½ of a red bell pepper, diced

2 tablespoons lime juice

1 teaspoon lime zest

½ cup fresh cilantro leaves, chopped

1½ teaspoons dried oregano

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon cumin

Directions

Place the diced plantain into a pot with some water and cook for about 5 minutes until it turns a bight yellow-orange.Drain off any existing water. This should result in about a half cup of cooked plantain. Set aside.

Place all ot the ingredients into a large bowl and mix with a spoon. Place half of this mixture into a food processor and pulse about 7 times, then scrape down sides. Pulse again another 7-10 times until it is thoroughly mixed and sticking together but you can still see small pieces of vegetables (don't overmix). After mixing both batches in your food processor, transfer it all back to the mixing bowl.

Roll into balls that are about 2 in diameter, then flaten into a burger patty between your hands, onto a cutting board, or between two pieces of parchment paper (great tor not sticking). Place into a non-stick skillet that has been pre-heated to medum heat (if the heat is too high, they will burn and the insides will be underdone), and cook for 5 minutes. Flip over and cook aother five minutes, or until both sides are lightly browned.

Serve with whole-grain burger buns, lettuce, tomatoes, avocado, onion and/or mustard. Or serve on Romaine lettuce leaves without a bun.