(Makes 6 patties)
2 cans low-sodium black beans, drained and rinsed
4 Tbsp. olive oil, divided
1 red onion, finely diced
1 green bell pepper, diced
1/2 cup mushrooms, diced
1 tsp. salt
2 cloves garlic, minced
1 tsp. chili powder
1/2 cup toasted walnuts
1 Tbsp. Worcestershire sauce
1 egg, lightly beaten
3/4 cup panko bread crumbs
Burger buns or salad greens, plus toppings such as lettuce, tomato and onion, for serving
Heat oven to 350°F. Spread the black beans on a foil-lined sheet tray. Bake for 20 minutes, stirring halfway through, to dehydrate the beans a little. Remove from the oven and let cool.
In a medium skillet, heat two tablespoons of olive oil over medium heat. Add the onion, pepper, mushrooms and salt, and cook until softened, about five to seven minutes. Add the garlic and chili powder, and cook one to two minutes more, stirring to toast the spices.
Transfer mixture to a large bowl to cool slightly.
In a food processor, pulse the black beans and walnuts until roughly chopped (but not puréed). Add the bean mixture to the bowl with the vegetables. Mix in the Worcestershire sauce, egg and panko, then stir to combine. Form the mixture into six patties.
In a large skillet, heat two tablespoons of olive oil until shimmering. Place the black bean patties in the skillet, and cook for five minutes on each side, until crispy and cooked through. Add more olive oil, if needed.
Serve with your favorite burger toppings and condiments.
Cook’s Choice: Oats can be substituted for the panko bread crumbs
Nutrition facts (per patty): 354 calories, 18g total fat, 3g saturated fat, 152mg cholesterol, 630mg sodium, 33g carbohydrates, 10g fiber, 3g sugar, 16g protein