Black Bean and Toasted Corn Burgers

1 cup cooked short grain brown rice, or other leftover rice
1 cup frozen or fresh corn kernels
2 15-oz cans black beans, drained
1 small carrot, chopped
1 small onion, chopped
1 jalapeño pepper, seeded
Palmful fresh cilantro
1 cup shredded cheddar cheese
1 tsp ground cumin
2 tsp chili powder
2 cloves garlic
1 tsp salt
1/4 cup Besan (chick pea flour)

If the rice is cold, zap it quickly in the microwave to make it warm and sticky. Toast the corn in a non-stick skillet in a bit of olive oil over medium-high heat, stirring often until the corn begins to brown. Meanwhile, chop the carrot, onion, jalapeño and cilantro in a food processor until finely ground but not puréed. Set aside in a large mixing bowl. Add the cumin, chili powder, salt, corn, Besan and cheese to the veggies in the mixing bowl.

Reserve 1/2 cup of the black beans and add to the mixing bowl. Process remaining beans in a food processor until well chopped but not fully puréed. Add to mixing bowl and mix well. Allow to cool in refrigerator for 20-30 minutes.

Fry burgers in a large non-stick skillet in a good bit of canola oil over medium high heat. Flip very carefully after about 3 minutes, or when the first side becomes nice and crispy but not burnt.
note: the Besan was very important to bind everything together - if you leave it out, the burgers will not hold together. Whole wheat flour, or a mix of whole wheat flour and corn starch, may also do the trick, but I have not tried that yet - just in case you don't happen to have Besan hanging around...