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Mark’s Best Black Bean Burgers

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Makes about 8 small burgers or 4 regular-sized burgers 1x

Time about 40 minutes with canned (or homemade cooked) beans

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Ingredients

  • 1/4 cup dried, stemless porcini mushrooms
  • 2 cups cooked or drained canned black beans
  • 1 teaspoon roughly chopped garlic
  • 3/4 cup rolled oats, or more if needed
  • 2 teaspoons smoked paprika or chili powder
  • 1 teaspoon cumin
  • 1 tablespoon soy sauce
  • Salt and black pepper
  • Bean-cooking liquid, porcini soaking liquid, or water
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil

Instructions

  1. Soak the mushrooms in hot water until pliable, 5 to 10 minutes. Lift them from the soaking water and chop; reserve the soaking liquid for the burgers or another use (like a soup, sauce, or stir-fry).
  2. Put the mushrooms, beans, garlic, oats, spices, and soy sauce in a food processor with a sprinkle of salt and pepper. Pulse until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) When you pinch some in your fingers, the mixture should hold together without sticking to your hands. Add more oats to thicken it or a few drops of liquid to thin it, as needed. Stir in the cilantro with a fork, and let sit for 5 minutes.
  3. Shape into 4 large or 8 small patties; let them sit for 5 minutes. Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.

— Adapted from The New York Times