Chili Black Bean Burgers

TASTIER

VEGETARIAN

GLUTEN-FREE

Makes 6 burgers

Make a double batch of the “batter” for these tasty vegetarian patties and keep the remainder covered in the fridge for several days: more patties (almost) at the ready to cook up for quick lunches or dinners. Serve in toasted kaiser rolls with coleslaw for extra crunch.

2 tablespoons olive oil, plus more as necessary

½ cup finely chopped yellow onion

One 15-ounce can black beans, drained and rinsed

½ cup pecan pieces

½ cup rolled oats (certified gluten-free if that is a concern)

1 large egg

Up to 2 teaspoons bottled red hot sauce, such as Frank’s Red Hot or Texas Pete

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon table salt

½ teaspoon ground black pepper

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring often, for 3 minutes or until softened. Transfer to the bowl of a food processor fitted with the chopping blade. Set the skillet aside to use to cook the burgers; do not wash it.

2. Add the beans, pecans, oats, egg, hot sauce, cumin, oregano, salt, and pepper to the bowl of the food processor. Process, scraping down the inside of the bowl occasionally, until the mixture forms a coarse paste. Scrape down the sides and remove the blade.

3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. With clean, wet hands, form the black bean mixture into 6 patties. Slip each into the skillet, working with only as many as will fit the pan without crowding, and cook for 7 minutes, turning halfway through, until set and crispy on the top and bottom. If the skillet is exceptionally dry, add a tablespoon of oil for each additional batch.

Voilà! Press an apple slicer through the center of a peeled onion. The resulting onion sections will be much easier to chop.