- 60 OZ canned black beans (rinsed)
- 4 LG eggs
- 4 TBS all-purpose flour
- 8 scallions (minced)
- 6 TBS minced fresh cilantro
- 6 garlic cloves (minced)
- 2½ TSP ground cumin
- 1 TSP hot sauce (optional)
- 2½ TSP ground coriander
- ¾ TSP salt
- ½ TSP pepper
- 2 OZ (1 C) tortilla chips (crushed coarse)
- 8 TSP vegetable oil
- 8 hamburger buns
NOTE: The black bean mixture needs to be refrigerated for at least 1 hour or up to 24 hours prior to cooking. When forming the patties, it is important to pack them firmly together.
- Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.
- Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined.
- Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 200 degrees. Divide bean mixture into 8 equal portions. Firmly pack each portion into tight ball, then flatten to 3½” diameter patty (use a burger press instead if available). (Patties can be wrapped individually in plastic wrap, placed in a zipper-lock bag, and frozen for up to 2 weeks. Thaw patties before cooking.)
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully place 4 patties in skillet and cook until bottoms are well browned and crisp, about 4 minutes. Flip patties, add 2 teaspoons oil, and cook second side until well browned and crisp, about 4 minutes. Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Repeat with remaining 4 patties and 4 teaspoons oil. Transfer burgers to buns and serve.
Yields 8 servings.