Black Bean Burgers

INGREDIENTS

4 cups black beans $0.80
1 sweet onion $0.22
1 clove garlic $0.07
1 Tbsp sriracha $0.09 (plus more)
1 Tbsp worchestershire sauce $0.05
1 tsp cumin $0.05 (little more)
to taste salt and pepper $0.05
1 large egg $0.16
1 cup plain bread crumbs $0.32
TOPPINGS
6 lg hamburger buns $2.50
2 med roma tomatoes $1.04
½ med red onion $0.44
¼ bunch lettuce $0.30
¼ cup mustard $0.27

INSTRUCTIONS

1. Pour the black beans into a colander, rinse well and let drain. Add the beans to a food processor along with everything except the salt, egg and bread crumbs [parsley, onion (roughly diced), garlic (minced), sriracha, mayonnaise, worchestershire sauce, cumin and fresh cracked pepper (about 20 cranks)]. Process until everything is combined and the mixture looks pasty with a few chunks. If you don't have a food processor, mash the beans with a fork and stir in the rest of the ingredients. Make sure the onion, garlic and parsley are well chopped
2. Transfer the mixture to a bowl and season with salt. I used about 1 tsp of salt total. Adjust other seasonings at this time as well. Make the mixture slightly stronger in flavor and saltiness than you want the burgers to be because once the bread crumbs and egg are added, the flavor will be diluted.
3. Whisk an egg and stir it into the mixture. Stir in the bread crumbs. The resulting mixture should be moist chunks and crumbs. The mixture should stick together if squeezed in your hand. Adjust the bread crumbs up or down to achieve a mixture that will hold a patty shape.
4. Use your hands for form the patties. Coat a skillet with non-stick spray and cook the patties for 7-8 minutes on each side. The patties should be brown and crisp on the outside and slightly firm to the touch. Be delicate when handling the patties, they are not as cohesive as meat patties but should hold their shape while cooking.