makes about 6-8 burgers, depending on size
2 cups cooked black beans [alternately, use a 14-oz can of black beans, drained]
1 medium onion, peeled and quartered
1/2 cup old fashioned rolled oats
1 cup mushrooms, chopped
1 tablespoon vindaloo spice blend, or the spice mix of your choice
salt and black pepper to taste
1 egg
extra virgin olive oil
1. In the bowl of a food processor with the blade attached, add together the cooked black beans, quartered onion, oats, chopped mushrooms, vindaloo spice blend, salt and pepper, and egg. Pulse until the mixture appears chunky; do not puree to a smooth consistency.
2. Place the black bean mixture into a bowl and refrigerate until slightly chilled (at least five minutes).
3. With wet hands, shape the black bean mixture into patties. Place the patties on a plate and refrigerate again for about five to ten minutes.
4. Coat a large skillet with olive oil and turn heat to medium.
5. Add the patties to the hot skillet (leave enough room for flipping; I cooked my patties in three batches) and cook for five minutes on one side until lightly browned, then flip and cook until firm, about three to four minutes more.
6. Serve on buns and garnish with the toppings of your choice -- my burger featured greens, mashed avocado, shredded cheddar cheese, and a squirt of ketchup.