Cherry Salsa Burger

This is a variation from the basic burger recipe Jeff Novick presented at the Chicago Immersion for Farms 2 Forks.  I purchased the cherry salsa on vacation in Door County.  This is a double batch so freeze leftovers using  a Tupperware container and layers of wax paper in between each burger.  This is one of the tastiest burgers I have made!


½ jalapeno chopped
1 can black beans, no salt added
1 can dark red kidney beans, no salt added
1 cup oats
1 cup brown rice (cooked)
4 T. cherry salsa
2 T. minced onion
1 t. onion powder
½ t. chipotle powder
½ t. parsley
1 T. flaxseed

1 t. garlic salt

2 T. toasted walnuts

1/2 t. cumin



Preheat oven to 400 degrees.  Line a baking sheet with non stick foil.

Drain and rinse both cans of beans. 

Using a large mixing bowl add all of the ingredients.  Combine mixture using your (clean hands ☺ ).  Be sure and mash the beans but not completely. 

Fill a 1/3 cup measuring cup with mixture.  Place it on the foil and press down with the back of the measuring cup.  Repeat until all of the mixture is made into patties.

Bake for 8 minutes, flip to the other side and bake another 8 minutes.

Serve on a whole wheat bun with tomato and lettuce.