Really Awesome Black Bean Burgers

I went in search of this recipe to solve the problem of high sodium content found in the Morningstar veggie burgers I often eat for breakfast. That's not what I found (the original recipe for this is about 4 times the calories of the Morningstar ones and take a long time to cook) but what I found instead was an easily freezable, individual serving type of dinner for the nights I'm serving the kids something I am uninterested in (or not allowing myself to) eat: macaroni & cheese... chicken nuggets... etc.

Given the high calorie count in the original recipe (and hoping to use easier to find ingredients) I made a fair number of modifications. As such, I've provided a link to the original recipe for those interested in seeing it and reading the explanation of how the author came to this combo of ingredients to make a seriously delicious black bean burger.

http://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html
 
Ingredients

• 2 (15 ounce) cans black beans, rinsed and drained
• 4 tablespoons vegetable oil, divided
• 1 medium onion, finely chopped (about 1 cup)
• 1 large red pepper, finely chopped (about 1 cup)
• 3 medium cloves garlic, minced
• 1 can roasted green chilis
• 1/2 cup roasted cashews
• 1/2 cup finely crumbled feta
• 2 whole eggs
• 3/4 cup panko bread crumbs
• Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
• 6 to 8 hearty hamburger buns, toasted (or thin sandwich buns...I find the burgers aren't quite hefty enough to warrant a full bun)

Procedures

1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and red pepper and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add green chilis and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
4. When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add eggs, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage. Here, I usually place the patties between sheets of parchment paper and freeze them.
5. To cook on the grill: Heat grill to medium-high setting and preheat. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
6. To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
7. OR To cook indoors:: Preheat oven to 425°F and cook on parchment paper for 30 minutes. (I tried pan frying once but they fell apart too easily and then I had another pan to clean. Now the oven is the only way I cook these. It takes awhile, but is completely hands off)
8. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.