Originally published 08/25/12:

Now for something completely different to grill.  I love black bean burgers, but the frozen ones can leave a lot to be desired.  So I’ve been looking around for a good recipe.  I found this one, but cannot tell you where, sorry to say.  I’ve changed up few things, made it a bit spicier and a bit moister.  Grill or fry on medium heat to keep the burgers from drying out.  Makes 4 good sized burgers, though you may want to double the recipe to serve 4-6 people.

Black Bean and Cheddar Burgers

• 1 (15.5-ounce) can black beans, rinsed and drained
• 6 ounces sharp cheddar, grated (about 1-1/2 cup)
• 1/2 cup dried breadcrumbs* soaked in 1 to 2 tbsp milk
• 1/3 cup finely chopped red bell pepper
• 1/4 cup chopped fresh cilantro or Italian parsley
• 1 tbsp chopped, pickled jalapeno
• 3 green onions, finely chopped
• 1 large egg, beaten
• 1 tsp ground cumin
• 1 tbsp chili powder
• 2 tsps minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper

Serve with:

• 4 hamburger buns
• Tomato and avocado slices for garnish

In a mixing bowl, with a potato masher, mash half of beans into coarse puree; add remaining ingredients.  Work mixture together by hand until it holds together easily. Shape mixture into four 3/4-inch-thick patties. Oil a large piece of aluminum foil, place on a grill set to medium heat and place burgers on the foil. Cook for about 8 minutes per side or until browned on outside and heated through to center. Serve on buns, topped with tomato and avocado.

You can also fry these on medium heat in a covered, well oiled skillet.

*for gluten free, use quick oats instead.

Week one of burger week…