This recipe is a work in progress, but still quite nice. They are good summer fare and we had them for 4th of July.

Black-Bean Burgers
Adapted from Gourmet

Yield: 4 burgers

• 1 can (14 oz) can black beans, rinsed and drained, divided
• 1 can (14 oz) can chickpeas, rinsed and drained, divided
• 4 tablespoons plain yogurt
• 2/3 C Panko or plain dry bread crumbs
• 1 T ground cumin
• 1 teaspoon dried oregano, crumbled
• 1/4 teaspoon cayenne
• 1/4 teaspoon smoked paprika
• generous pinch of salt
• 1/4 cup finely chopped cilantro
• 1 lime
• 3 tablespoons vegetable oil
• 5 soft hamburger buns

Accompaniments: sliced avocado, romaine, salsa, sliced sharp cheddar

1. Pulse 2 C of the beans in a food processor with yogurt, bread crumbs, cumin, oregano, cayenne, paprika and salt until a coarse purée forms.
2. Transfer to a bowl and stir in cilantro and remaining beans.
3. Add bread crumbs / yogurt / lime juice to get desired thickness.
4. Form into 4 large patties, or 8 smaller patties for use on small buns.
5. Heat skillet or grill pan on medium-high heat for several minutes. If using pan, brush with oil.
6. Cook burgers until outsides are crisp and lightly browned, 3-4 minutes per side. They need to feel the burn. No pain no gain!
7. Flip, put cheese on top and melt cheese, if that’s what you are into.
8. Serve with buns.