(Adapted from Recipe of the Week: Burgers via The Washington Post.)
2 cups cooked, rinsed and drained black beans (about one 15-ounce can)
1/4 cup bread crumbs (ideally panko if you have some)
1 large egg
2 scallions, both white and green parts, minced
1.5 tablespoons or so chopped cilantro
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoons crushed red pepper flakes
1/2 teaspoon coarse salt
ground black pepper to taste
rolls and toppings
Place 1 cup of the black beans in the bowl of a food processor and pulse until chunky. Transfer to a large mixing bowl. Add remaining whole black beans, plus bread crumbs, egg, scallions, cilantro, garlic, cumin, oregano and red pepper flakes and mix until well combined.
Portion mixture into three patties about 1 inch thick. You can use your hands for this. Place patties on a plate or tray and chill for 15 minutes so they can set up.
When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place a cast-iron skillet over high heat, without any fat; when it is hot but not smoking, add burgers to dry pan.
Cook for about four minutes on first side or until well seared. Then flip them and allow them to cook for an additional five minutes, over medium heat.
Serve immediately on (not too large) burger rolls with any mix you like of cheese (pepper jack is good), lettuce, fresh tomato, pico de gallo, or avocado if you have it.
These black bean burgers are as good as any we’ve had at restaurants. The cast iron skillet is a big part of it, so definitely use one if you have it.
This recipe makes three decent-sized burgers. It can easily be doubled.