Black Bean Burgers

Happy Memorial Day! As a preface to this recipe, I feel the need to make my vegetarian speech. Because if you're like my husband, you're taking one look at this recipe and thinking, "What? No beef?". Not today, folks. But here's the thing. I really like meat. I sincerely appreciate a juicy beef burger. Properly prepared, quality beef can be divine. But you can't live on beef alone. Or you shouldn't at least. Please don't. So I like to switch it up and have some meat-less options in my recipe box. Healthy tasteful vegetarian alternatives.

While I'd be unlikely to ever permanently give up meat (I think there is an important place for it in a well-balanced diet), I fully embrace meat-free cooking. So that's what brings us to this black bean burger. I've been on the search for a suitable veggie/bean burger for a while now, and several recipes I encountered didn't pass the test. They were too soggy and didn't form well into patties or were just tasteless. But this burger really surprised me. It held together amazingly well and was a snap to grill. Piled on a homemade wheat bun with lettuce, cheddar, avocado, and fresh salsa, it was a meatless wonder. I admit, the texture is not quite the same. The bean burger is much softer (or shall I say mushier) than a beef one. And tends to sneak out the sides of the bun while you're devouring it. But I didn't mind the mess, because I was having a grand time eating it.

I suspect these could be made ahead of time and formed into patties and refrigerated several days or even frozen before cooking. If you freeze them, let me know how that goes. You can buy prepared salsa (or even use ketchup) to spoon on top, but I highly suggest making some of your own fresh pico (see recipe here).

INGREDIENTS
2 (14-oz.) can black beans, drained and rinsed
3 Tbsp. plain nonfat yogurt (I used Greek)
1/3 cup plain dry breadcrumbs (I used whole wheat)
2 tsp. ground cumin
1 tsp. Mexican oregano
1/4 tsp. cayenne pepper
1/4 tsp. smoked paprika
generous pinch of sea salt
1/4 cup fresh cilantro, finely chopped
1 lime

4 whole wheat hamburger buns (I used these light brioche hamburger buns)
lettuce
avocado, thinly sliced
sharp cheddar, thinly sliced
salsa or pico de gallo

DIRECTIONS
1. Pulse 1 can of beans in a food processor with the yogurt, bread crumbs, cumin, oregano, cayenne, smoked paprika, and salt until a coarse puree forms. Transfer to a bowl and stir in the second can of beans and the cilantro. Add a squirt or two or lime juice to create a mixture that holds together well. Form into four patties. (At this point you can refrigerate them until ready to use.)

2. Preheat an outdoor grill or indoor grill pan to medium-high heat. Coat the grill with cooking spray before placing the burgers on the grill. Cook until the outsides are crisp and lightly browned. Place the cheese on the burgers several minutes before they are done to allow the cheese to melt. Place each burger on a bun and top with lettuce, avocado, and salsa.

Makes 4 large burgers.

(Adapted from The Kitchen Sink, originally from Gourmet)