Black Bean Burgers

2 bunches scallions, finely chopped (white and green parts)
1 red pepper, seeded and chopped in ½-in. pieces
2 cloves garlic, finely chopped
1 can (15 oz.) black beans, drained and rinsed
1 cup brown rice, cooked
hot pepper sauce, to taste
1 tsp. cumin
salt and freshly ground black pepper, to taste
1 large egg white, lightly beaten
½ cup whole grain breadcrumbs

Heavily coat a medium skillet with a cooking oil spray, preferably canola. Heat the skillet over medium-high heat until hot. Add scallions, red pepper, and garlic. Reduce heat to medium-low and saute vegetables until soft, about 5 minutes; do not brown. Remove vegetables from heat and stir in beans and rice. Transfer to a food processor or blender and process until the mixture is coarsely chopped. Do not over-process. Put mixture in a medium bowl, and season with hot pepper sauce, cumin, salt, and pepper. Add egg white and mix in lightly with a fork until just blended. Mix in breadcrumbs with a fork until lightly blended. Form the mixture into eight patties.* Lightly coat a skillet with cooking oil spray and heat over medium-high heat until hot. Add patties and saute on both sides until nicely browned, about 4 minutes per side. Serve plain or with lettuce and tomato on whole grain buns.

* Before cooking the patties, they would hold their shape better if they were refrigerated and covered, for at least 30 minutes.

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