Black and Kidney Bean Cheese Burgers

This is not a great week for 'Meatless Monday' so I'll post this bean burger today - not tomorrow! But if you are serving anyone vegetarian tomorrow - go for this; it'll feel right at home at any BBQ.

1 medium carrot, peeled and quartered
1 small onion (size of a lime) quartered
1 jalapeno pepper, quartered
2 cloves garlic, peeled and quartered
palmful cilantro
1 16-oz can black beans, drained
1 can light red kidney beans, drained (not dark red)
1 tsp powdered cumin
1 tsp salt
½ tsp black pepper
1 cup grated Cheddar cheese
1 cup cooked brown rice or other leftover grains
¼ cup Besan (chick pea flour – or gluten free flour)
¼ cup bread crumbs
1 egg, very well beaten

If the rice is cold, zap it in the microwave for 30 seconds to make it a bit warm and stickier. In a food processor, pulse the carrot, onion, jalapeno and garlic until very finely minced. Transfer to a large bowl. Repeat with the cilantro (or parsley if you prefer). In batches, pulse the beans a few times just until they are very coarsely ground, not puréed. Transfer to bowl. Add the cumin, salt, pepper, cheese, rice, besan and bread crumbs and gently mix together. Gently fold in the beaten egg. Allow mixture to firm-up by cooling in the refrigerator about an hour. Form into eight patties. Carefully fry in a well-oiled non-stick skillet until browned on one side. Carefully flip and cook remaining side. Serve with your favorite condiments.

Cook's note: I have never met a bean burger that will hold up on a gas or charcoal grill grate. I doubt this would work on anything but a flat skillet.