Spicy Mexican Bean Burger 

yield: 8 - 10 burgers
· 16 ounce can of red kidney beans, drained and mashed
· 1/2 cup small onion, coarsley chopped
· 1/2 green pepper, coarsley chopped
· 1 carrot, steamed and mashed
· 1/8 cup picante sauce or salsa (spicy or mild to your taste)
· 1 cup bread crumbs
· 1/2 cup flour
· 1 tsp.  black pepper (or to taste)
· dash of chili powder
Mix all ingredients together.  Add more flour to create a firmer
mixture, or more salsa if mixture is too stiff.  Form into balls and
smash into patties.  Bake at 450 degrees for 15 - 20 minutes, until
firm, brown and done.  Serve on a whole wheat bun with lettuce, tomato
and salsa.  Accompany with tortilla chips and a large glass of iced
tea.  These can be grilled or pressed in those new-fangled sandwich
presses...  a lot quicker and tastier than baking.  [Author's
note: "When I studied in England for a semester, I fell in love with
Wimpy's Spicey Mexican Bean Burgers.  Upon returning to the states, I
struggled to recreate this burger.  This is what I've come up with."]
(Note: We cut back black pepper to 1/2 tsp.  Although unspecified, we
used whole wheat flour.  We made these a second time, adding 1/2 tsp.
of salt.  Many of us preferred them this way.)