Homemade Black Bean Burgers

Ingredients

• 4 cups black beans
• 1/4 med red onion
• 1 clove garlic
• 1/4 bunch fresh parsley
• 1 Tbsp sriracha
• 1 Tbsp mayonnaise
• 1 tsp worchestershire sauce
• 1 tsp cumin
• To taste salt and pepper
• 1 large egg
• 1 cup plain breadcrumbs
• 6 lg hamburger buns
• 2 med roma tomatoes
• 1/2 med red onion
• 1/4 bunch lettuce
• 1/4 cup mustard

Directions

1. Tip the black beans into a colander, rinse them thoroughly, and let them drain. Put the beans in a food processor with the parsley, roughly diced onion, minced garlic, sriracha, mayonnaise, Worcestershire sauce, cumin, and about 20 cranks of freshly cracked pepper, keeping the salt, egg, and bread crumbs out for now. Process until the mixture comes together into a thick paste with a bit of texture left. If you are skipping the food processor, mash the beans with a fork, then stir in the rest of those ingredients, making sure the onion, garlic, and parsley are finely chopped first.
2. Scrape the bean mixture into a bowl and season it with salt; about 1 tsp total is the benchmark here. This is also the time to adjust any of the other seasonings. You want the mixture to taste a little more salty and punchy than the burgers should be in the end, because the egg and bread crumbs will mellow everything out.
3. Beat the egg, then stir it into the beans. Mix in the bread crumbs. What you should have is a damp mixture of crumbs and chunky bits that holds together when you squeeze some in your hand. If it is too loose or too dry to shape, adjust the bread crumbs until it can form a patty.
4. Shape the patties with your hands. Spray a skillet with non-stick spray, then cook the patties for 7-8 minutes per side. They should be browned and crisp on the outside, with a little firmness when you touch them. Treat them gently as you move them around; they are not as sturdy as meat burgers, but they should keep their shape in the pan.