Black Bean Burgers (Gourmet Magazine)

I honestly did not think these would end up on the blog. I made them last week and was pleasantly surprised that the kids loved them. I will say that Lucas complained about half way through the meal when he realized they were made of black beans. He says he would have liked them all pureed instead of only half, but had I not mentioned that it was a bean burger, he would have been totally fine. The boys ate the burgers with cheese, even though it wasn't called for in the recipe. Dan and I went with the suggested 'southwestern' style fixings - sour cream, salsa, lettuce and avocado. The recipe was healthy and delicious and it took 10 YES 10 minutes!

Black Bean Burgers (Gourmet Magazine)

Timing - 10 minutes

Ingredients
2 14-oz cans black beans, rinsed and drained, divided
3 T mayonnaise
1/3 cup plain bread crumbs
2 t ground cumin
1 t dried oregano
1/4 t cayenne
1/4 cup finely chopped cilantro
3 T vegetable oil
4 hamburger buns
Cheese, sour cream, lettuce, salsa and avocado for serving, if desired

How to Make
Pulse one can of beans in a food processor with mayonnaise, bread crumbs, cumin, oregano and cayenne until a course puree forms. Transfer to a bowl and stir in cilantro and remaining can of beans. Form mixture into 4 patties.

Heat oil in a heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns with optional fixings.

Serves 4