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TIM'S VEGGIE BURGER

Recipe credited to Tim Wright, sous chef, Margot Cafe and Wine Bar

3/4 cup (175 ml) diced red bell peppers

3/4 cup (175 ml) diced green peppers

1/2 cup (125 ml) diced celery

1/4 cup (50 ml) diced red onion

3/4 cup (175 ml) diced zucchini

1/4 teaspoon (1 ml) cayenne pepper

1/2 teaspoon (2 ml) paprika

1/2 tablespoon (7 ml) curry powder

1/2 tablespoon (7 ml) chili powder

1/2 tablespoon (7 ml) cumin

Salt & pepper to taste

1 cup (250 ml) cooked black beans

1 cup (250 ml) cooked white rice (pureed to a paste)

1/2 to 3/4 cups (125 to 175 ml) toasted breadcrumbs

1 egg

Combine all ingredients. To cook, sear both sides in very hot pan with oil to coat. Finish in oven if necessary.

Yields approximately six 6.5-ounce burgers.