Mexican Veggie Burger Recipe - Forks Over Knives

Ingredients

• 1 (15-ounce) can pinto or black beans, rinsed and drained (about 1½ cups)
• 1 cup cooked short-grain brown rice
• 1½ cups total (in any combination) canned green chilies (drained), corn, onion, black olives, cilantro
• ¼ cup chopped nuts, such as walnuts, almonds, and/or pine nuts (optional; see note)
• 1 cup quick-cooking oatmeal or bread crumbs
• 1 teaspoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon chipotle powder
• ½–1 teaspoon crushed red pepper flakes (if you like it hot!)
• 2–3 tablespoons salsa, as needed
• ¼ cup cornmeal or garbanzo flour (more as needed)