These aren't so much burger substitutes as delicious, lightly Southwest-feeling black bean sandwiches. The patties get nicely crisped on the outside, but remain finger-licking soft on the inside.
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 reprinted with permission from The Clean Plates Cookbook © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.
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Published on January 11, 2012