These aren’t so much burgers as tasty, Southwest-accented black bean sandwiches. The patties get nicely crisp on the outside but remain soft on the inside. Top with grilled onions, arugula leaves, avocado and salsa.
3/4 cup spelt flour
1/2 small tomato, plus additional sliced tomato for serving
1/4 small red onion, plus additional sliced onion for serving
2 garlic cloves
1 tbsp packed fresh oregano leaves
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
3 cups cooked, well-drained black beans, divided
Fine sea salt to taste
2 tbsp extra virgin olive oil
6 hamburger buns (sprouted wheat, gluten-free, vegan, or other preferred type), cut sides lightly toasted
Wholegrain mustard, for serving
Green or red leaf lettuce leaves, for serving
Sliced avocado, for serving
- Cover a baking sheet or large platter with parchment or waxed paper. Set aside.
- In the bowl of a food processor, combine the flour, tomato, onion, garlic, oregano, coriander, cumin, cayenne, and half of the beans and pulse until coarsely chopped, scraping down the bowl as necessary. Transfer to a medium bowl and stir in the remaining beans and salt to taste. Divide the mixture equally into six balls, arranging them on the prepared baking sheet or platter.
- With dampened hands, flatten each ball into a patty about 4 inches in diameter and 1/2 inch thick.
- Heat 1 tablespoon of oil in each of two medium skillets over medium heat. Carefully add three patties to each skillet (it helps to use the parchment or waxed paper to flip a patty into your hand, one at a time, then carefully place it in the skillet). Cook until well browned, about 3 minutes per side.
- Serve the burgers with mustard, lettuce leaves, sliced onion, sliced tomato, and sliced avocado. Serve hot.
Recipe by Jared Koch with Jill Silverman Hough.