Black Bean Burgers

Place paper towels on a baking sheet, transfer the beans to the towel-lined baking sheet, and blot dry with additional paper towels. Aim to get the beans as dry as possible which later prevents soggy and mushy burgers; set aside.

To a large skillet, add the olive oil, red onion, bell pepper, and sauté over medium-high heat for about 7 minutes, or until softened; stir intermittently.

Add the garlic and cook for 1 minute, or until fragrant; stir nearly constantly.

Transfer the onion mixture and the towel-dried beans to the canister of a 12 to 14-cup food processor.

Add the onion mixture to it, as well as the egg, breadcrumbs, Worcestershire,  ketchup, brown sugar, garlic and onion powders, salt, pepper, and pulse for about 20 to 30 times. Do not over-process!*

Form 6 equally sized patties, about 1/2-cup each of the mixture.

To Grill - Preheat the grill to medium-high heat. Place the burgers on a lightly greased piece of tin foil that has been placed directly onto the grates of the grill that are also lightly greased. I recommend nonstick heavy duty foil.

Grill for 15 minutes, flipping halfway through. The outside will be nice and charred.

If making cheeseburgers, add the cheese 5 minutes before the cook time is over so it has time to melt. Keep grill cover closed when melting the cheese.

To Bake - Preheat the oven to 375°F. Spray a baking sheet with nonstick foil or use a Silpat, and place the patties directly on the baking sheet.

Bake for 20 minutes, flipping halfway through.

If making cheeseburgers, place cheese on top 5 minutes before the cook time is over so it has time to melt.

To Serve - Serve on brioche buns with your favorite burger toppings, such as green leaf lettuce, tomato slices, red onion, and mashed avocado. Or, use any of the optional toppings suggested in the blog post.