• 1 15 oz. can black beans, drained, save liquid
  • 1 clove chopped garlic          
  • 2 tablespoons finely chopped green onion       
  • 1/4 cup chopped mushroom, baby bell or button
  • 2/3 cup rolled oats, or more if needed
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon soy sauce
  • 1/4 cup chopped cilantro 
  • 1 tablespoon olive oil

From NY Times/recipes; chef Mark Mittman
Yield 8 small burgers, 4 supersize

  1. Put the beans, garlic, green onions, mushrooms, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Pulse the machine until the mixture is combined, but not pureed. (Or use a potato masher.) Add more oats to thicken, or more bean liquid to thin, as needed.
  2. Stir in the cilantro, and let sit for 15.
  3. Shape into 4 large, or 6-8 smaller patties*; let them sit for 5 minutes.
    *I use a straight sided jar cap to form the patties. A 3 ½ “ Bell Jar cap or 2 ½” cap. Press a piece of plastic wrap into the jar cap, spoon and press in the burger mixture, smooth the top, then pull up on the plastic to dislodge the burger as you turn it onto a wax paper lined plate or small cookie sheet. The 3 ½” size is perfect for a standard burger bun.
  1. Drizzle a bit of oil in a large skillet over medium-low heat. Cook the burgers until crisp on one side, about 5 minutes. Flip and cook until crisp on the other side, another 5 minutes or so.

If desired build a beautiful burger with lettuce, tomato, thin sliced red onion, mustard, vegan mayonnaise, pickle, or whatever you like on a burger. Great served in a Buddha Bowl, or open faced on toast. May keep several days after cooking, or freeze. Reheat to serve.