Black Bean Burgers

Forget the veggie burgers in the frozen food section of your supermarket! Homemade black bean burgers are so much tastier and better for you. Thanks to Nevada Presley for sharing these flavorful vegetarian burgers with me.

1 can (15-ounce) black beans, drained and rinsed

1/4 cup finely diced green bell peppers (about 1/2 green bell pepper)

1/4 cup finely diced yellow onions (about 1/2 small onion)

3 cloves garlic, minced

1 egg

1 tablespoon chili powder

1 1/2 tablespoons cumin

1 teaspoon hot sauce

1/2 cup old-fashioned rolled oats

Vegetable oil, for the grates

4 hamburger buns, split in half

2 ripe avocados, halved, seeded, peeled, and sliced

In a medium bowl mash the black beans with a fork until thick and pasty.

Place the bell peppers, onions, and garlic in the food processor and puree. Place the mixture into a fine mesh strainer over another bowl and press to strain the liquid. Add the mixture to the beans and stir to combine. Discard the liquid.

In a small bowl stir together the egg, chili powder, cumin, and hot sauce. Add the egg mixture and the oats to the beans and stir until the mixture is sticky and holds together. Divide into four patties, each about 3/4-inch thick. Cover, place in the refrigerator, and chill for at least an hour or as long as overnight.

Preheat a clean grill to medium-high for 8 to 10 minutes with the lid closed. Lightly brush the grates with oil.

Place the burgers on the grill. Close the lid and cook, turning once, until golden brown and warmed through, 5 to 6 minutes on each side. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, place each burger on the bottom half of a bun and garnish with avocado slices. Top with the bun tops. Serve immediately.

Serves 4.

Cooking Tip: Do not be tempted to skip the step of draining the pureed vegetables. That extra moisture makes the black bean burgers too sticky to be grilled.

Do-Ahead: The black bean burgers are refrigerated for an hour before cooking to help them keep their shape. The burgers can be assembled as long as 24 hours in advance. Just be sure to cover and refrigerate until ready to grill.

Variation: Nevada adds the egg to help the burgers stay together better. But for a vegan version, just omit the egg and add a tablespoon of veganaise.