Smoky Black Bean Burger

The secret to a black bean burger that isn't mushy is drying out the beans first. A short bake removes extra moisture so the patties get a crisp crust and hold their shape.

1. Dry the beans. Spread the beans on a baking sheet and bake at 325°F for 15 minutes, until they look dry and some have split.
2. Mash. Transfer to a bowl and mash roughly, leaving some beans whole for texture.
3. Mix. Stir in the panko, egg, onion, garlic, spices, soy sauce and salt until combined.
4. Shape. Form 4 patties about ¾ inch thick. Chill for 15 minutes if you have time.
5. Cook. Heat the oil in a skillet over medium heat and cook for 4 to 5 minutes per side, until crisp and heated through.
6. Serve on toasted buns with your favorite toppings.

• Make it vegan with a flax egg (1 tbsp ground flax + 3 tbsp water) and vegan buns.
• Freeze extras between sheets of parchment for up to 3 months.

Approximately 420 calories per burger with a bun. This is an estimate.