Black-Bean Burgers

Name: Black-Bean Burgers
Yield: 4 servings
Ingredients: 1 2 (14-ounce) cans black beans, rinsed and drained, divided; 1 3 tablespoons mayonnaise; 1 1/3 cup plain dry bread crumbs; 1 2 teaspoons ground cumin; 1 1 teaspoon dried oregano, crumbled; 1 1/4 teaspoon cayenne; 1 1/4 cup finely chopped cilantro; 1 3 tablespoons vegetable oil; 1 4 soft hamburger buns; 1 Accompaniments: sour cream; salsa; lettuce

From the kitchen of Carly

Black bean burgers that actually hold together, thanks to a smart mix of puréed and whole beans bound with mayo and bread crumbs. Cumin and oregano add serious flavor, while the skillet gives them a crispy exterior. Serve with sour cream, salsa, and lettuce.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 (14-ounce) cans black beans, rinsed and drained, divided
13 tablespoons mayonnaise
11/3 cup plain dry bread crumbs
12 teaspoons ground cumin
11 teaspoon dried oregano, crumbled
11/4 teaspoon cayenne
11/4 cup finely chopped cilantro
13 tablespoons vegetable oil
14 soft hamburger buns
1Accompaniments: sour cream; salsa; lettuce

Instructions

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 12-inch 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.