My absolute favorite Black Bean Burgers. They are filling and tasty, even meat eaters love them!
Preheat oven to 350° if baking. Combine all ingredients in a bowl and use a fork to mash them together. There should still be flecks of whole beans.
Use your hands and form 4 very large patties. (you can also make 6 medium patties or 8 small ones) If mixture is too warm then just place it in the fridge to get cold and firm up.
Bake at 350° degrees for 15 minutes OR panfry in a hot skillet using a tbs of oil, flipping once, for 5-7 minutes. Burgers are done when edges are crisped up and the center in warm (gingerly test it with your finger). Enjoy!
Note 1: I only make these with regular panko breadcrumbs. They are a bit more coarse, but still airy, than American style breadcrumbs. I've tried this recipe with American breadcrumbs and the burger doesn't hold together as well. Also, do not use gluten-free panko "bread"crumbs, they taste like bird food (sorry not sorry).
Note 2: The onion has to be either minced or grated so that you aren't left with chunks of onion that don't cook properly.
Note 3: If you want melted cheese on top then simply add a slice before you bake them and it will melt in the oven or after flipping them in the pan add a slice of cheese and cover pan with a lid for about 30 seconds until the cheese is melted.
Longer storage: Cooked patties will keep in the fridge for a few days or in the freezer for a few weeks (make sure they are well wrapped with minimal air exposure).
Recipe adapted from Pioneer Woman's Black Bean Burger Recipe