Black Bean Burgers

I like making these black bean burgers a couple days after I make a big crockpot of black beans, using the leftovers.  These are delicious fresh...  they tend to be a little dryer when reheating, but with some salsa and/or sour cream they are still great! 

1 1/2 c. Black Beans, cooked, not rinsed
(if using canned beans, you will want to drain most of the liquid, reserving 2-4 Tbs worth to mix in with beans.)
1/2 c. Crushed Tomatoes, canned (or taco sauce or salsa)
2 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Cumin
2 Tbs Cilantro, fresh, chiffonade
2 tsp. Chili Powder
3/4 c. Cornmeal
1/2 c. Masa Harina
1 c. Quinoa, cooked and cooled, can be the red or white variety
Chipotle Tobasco hot sauce - to taste (or another favorite brand)
Salt & Pepper - to taste

Combine all ingredients in a large mixing bowl and stir by hand until thoroughly mixed.  Scoop the mixture using a 1/3 cup measure and empty it onto a greased skillet, over medium high heat, flattening each "pile" into a patty or "burger" as you go.  I just use the bottom of the scoop to do this.  Cook until the bottom begins to brown and then flip over carefully.  When the burgers are done they should be lightly golden on both sides and firm to the touch.  These can be eaten just as you do burgers, like a sandwich...  or serve them with rice, and freshly made salsa for a beautiful plated vegan entree.