These vegetarian burgers are as nutritious as they are delicious—and they’re so easy to prepare. Here, the black bean mixture is “salted” with a little tamari (no-gluten soy sauce), providing a rich, caramel saltiness—no additional sodium needed.
To make mashing the beans easier, place them in a rectangular baking dish instead of a deep bowl. This allows more room to move the fork around—and easy mashing.
Spicy chiles add a little zip to the burgers. You can turn down the heat by using a small amount of finely chopped red bell pepper in place of one (or both) of the Thai chiles.
Chilling the patties before cooking them helps the mixture firm up a bit, so they’ll hold together well in the skillet. Chill for at least 30 minutes. Chill over night to save time for tomorrow.
Eat as a burger with your favorite veggies or enjoy plain!