Black Bean Burgers

Time: 20 Minutes

• 2 cups well-cooked white, black or red beans, or chickpeas or lentils, or 1 14-ounce can, drained
• 1 medium onion, peeled and quartered
• ½ cup rolled oats (preferably not instant)
• 1 tablespoon chili powder, or the spice mix of your choice
• Salt and freshly ground black pepper
• 1 egg

Bean-cooking liquid, stock or other liquid (wine, cream, milk, water or ketchup) if necessary Extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Combine all ingredients except liquid and oil in food processor and pulse until chunky but not puréed. If necessary, add a little liquid for a mixture that is moist but not wet. Let mixture rest for a few minutes.

2. With wet hands, shape into patties and let rest again for a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.) Film bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn heat to medium. When hot, add patties. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3 or 4 minutes until firm and browned.

3. Serve on buns with mustard, ketchup, chutney or other toppings.

Yield: 4 servings.

-- Substitutions: I've made these black bean burgers a number of times and have never needed to use any additional cooking liquid. I skip the spices because I like to drench my burger in organic ketchup. Also, I find the mixture to be difficult to handle so I don't form patties before cooking them. I like to spoon the mixture into the hot frying pan and shape a patty using a spoon. These burgers can be eaten with or without buns. When I use buns, I like to buy Trader Joe's whole wheat hamburger buns.