Southwest Veggie Black Bean and Grain Burger

1/2 cup finely diced yellow onion
1/2 cup fresh or frozen corn, thawed and well drained
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
2 tsp. finely chopped garlic
4 Tbsp. coconut oil (available at Omega Nutrition)
1 Tbsp. tomato paste mixed with 2 oz. water
1/4 tsp. chipotle chili powder
1/2 tsp. mild chili powder
1/2 tsp. ground cumin
1/2 tsp. Celtic Sea Salt (available at Grain and Salt Society)
1/4 tsp. chopped sage
4 oz. tempeh, finely diced
1/4 cup tamari
1 cup black, red, or pinto beans, cooked, cooled, and lightly mashed (you can also use a combination of beans)
4 oz. soft tofu, well drained and crumbled
1/2 cup cooked millet, chilled
1/2 cup cooked wild rice blend or short grain brown rice, drained and chilled
1 1/4 cup cornmeal
1/4 cup oat flour

• Sauté the vegetables and garlic in the coconut oil until soft. Add the tomato paste and seasonings. Set aside.
• Marinate the tempeh in tamari for 10 minutes. Drain. Sauté until golden.
• Place the vegetable mixture in a large bowl and add the tempeh, beans, tofu, millet, rice, 1/4 cup cornmeal, and oat flour. Stir well.
• Shape the mixture into patties and press into a 3 1/2-inch lid or metal burger-form lined with plastic wrap. Each burger should weigh approximately 5 oz. Remove from the form and dust with the remaining 1 cup of cornmeal.
• Place the burgers on a plate and freeze until firm.
• Heat a nonstick pan over medium heat and brush with coconut oil. Heat the burgers until golden brown, about 2 minutes on each side. Transfer to a pan to cool or, if using right away, bake in a 350?F oven for approximately 3 minutes on each side.

Makes 7 servings