Black Bean Burger

Ingredients

• 1/2 red onion
• 1 red bell pepper
• 4 garlic cloves, minced
• 1/4 tsp. ground chipotle pepper
• 1/2 tsp. smoked paprika
• 2 tsp. ground cumin
• 1 tsp. sea salt
• 1/2 cup toasted unsalted almonds
• 1/2 cup raw shelled sunflower seeds
• 1 tsp. extra virgin olive oil
  1/2 cup chopped fresh cilantro
• 1 (15 oz) can cooked black beans, drained and rinsed
• 2 Tbsp. of water
• 3/4 cup of wheat germ or rolled oats pulsed in the food processor (should resemble coarse sand)

Directions

1. Put one half of a medium-sized, peeled red onion in a food processor and pulse until minced. Add 1 red bell pepper, seeds removed, and pulse just until finely chopped. Set them aside in a medium bowl.
2. Combine the garlic, spices, salt, almonds, sunflower seeds, and oil in the food processor and pulse until texture resembles breadcrumbs. Add cilantro and pulse until the cilantro is well incorporated. Transfer mixture to the bowl with the onion and pepper.
3. Put the black beans and water in the food processor and process until smooth. Add this mixture to the bowl along with the wheat germ. Mix (preferably with your hands) completely, and then taste for seasoning – you may want to add more salt, spices,
   or herbs at this point.
4. Separate bean mixture into six balls and shape into burgers. Make sure the burgers
   are not too thin or they will fall apart. If they feel too sticky you can add a bit more
   wheat germ or oats. Refrigerate for 5 minutes.
5. Grill for 8 minutes on each side, or until slightly browned, or pan sear with a little olive
   oil in the pan for 5 minutes on each side. Alternatively, you can bake them on a
   sheet pan lined with parchment paper at 350 F for 20 minutes until heated through,
   and finish by broiling briefly until browned.
6. Serve with a lettuce wrap or on a whole wheat bun.