RECIPE for HOMEMADE BLACK BEAN BURGERS

1 tablespoon olive oil
1/2 cup chopped green onion, roughly chopped
1/3 cup finely chopped poblano pepper (I used 2 rings of Pickled Jalapeño Rings)
2 cloves garlic, roughly chopped

1/2 cup fresh cilantro (I used parsley)
15 ounces canned black beans, rinsed and drained

1/2 cup toasted whole-grain bread crumbs
1 large egg, lightly beaten
1/2 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt to taste

1 tablespoon olive oil for cooking

In a large skillet, heat the olive oil until shimmery. Stir in the green onion, peppers and garlic and cook until just beginning to turn brown. Transfer to a food processor. Add the cilantro and process until roughly chopped, several pulses. Add the beans and pulse five or six times, so beans are broken up but still in small chunks. (You don't want to overprocess, you're not aiming for a black bean paste.) Transfer to a large bowl, then stir in the remaining ingredients. Form into four patties.

In the same large skillet, heat another tablespoon or so of olive oil until shimmery. Gently add the patties, cook each side until browned, about 5 minutes total.

FREEZING TIPS If freezing, from into patties and let patties chill thoroughly, then transfer to freezer bags or vacuum pack in a FoodSaver. For better results, thaw before frying, just drop the freezer bag into a dish of cold water for 15 minutes.


KITCHEN NOTES
The inspiring recipe says to let the mixture refrigerate for 30 minutes - 4 hours before frying. I cooked two right away, another two an hour later. No difference.
The inspiring recipe says these burgers are too delicate for cooking on a grill. I would think you could get away with it, so long as a cooking basket is used, not the standard grill.
Note to Vegetarians