Black Bean Patties

We are trying to find veggie burger recipes that we love. We enjoyed the flavor of this one.  Don't make them too thick, or the texture is a bit soft and kid of weird in a burger form.  Thin patties get a bit crisp and yummy.
(recipe and picture found here) I've made some changes to the recipe below.

Spicy Black Bean Burgers

Ingredients
1-15 ounce can black beans, drained and rinsed
1/2 green bell pepper, chopped pretty small
1/2 onion, chopped pretty small
1 egg
1 C cooked brown rice
1 Tbs chili powder
1 Tbs cumin
2 tsp garlic, minced
Salt and pepper to taste
1-2 T wheat gluten (optional, it can help the burger stick together)
1/8-1/4 C bread crumbs

Hamburger buns
Optional ingredients: sliced avocado or an avocado spread, sliced tomato, iceberg lettuce, cheese, barbecue sauce
Directions
Preheat oven to 375. Also, this is a good time to get the brown rice cooking—I used the instant stuff. In a medium bowl, mash the black beans. Mash them up as much as you’d like—I prefer to have some chunkiness to the burger, so I don’t go overboard with the mashing. Add bell pepper, onion and garlic.

Then add the cooked rice, egg, chili powder, cumin, salt, pepper and bread crumbs. Stir well to combine. Add wheat gluten if using and mix.

Shape into patties, don't fuss much. Place patties on a baking sheet lined with greased foil and put in the freezer for about 5 minutes.  This will help firm the patties up a bit more and then you can press them into thinner patties without them falling apart.  We found thin patties have a better texture. Bake about 12-15 minutes on each side. Then eat and enjoy.

I had mashed some avocado with lime juice and salt and put that on my patties and thought it was a great combo.  I have also added a bit of corn to the patties before and that worked out great as well.