The first thing I did was dice a stalk of celery, a small onion, and a jalapeno and Thai red pepper from my garden. While those were sauteeing in a skillet, I coarsely chopped some arugula that was getting wilty in the fridge. I added that at the end of cooking, then left the mixture to cool slightly. Meanwhile, I drained the black beans and mashed them in a mixing bowl, leaving about 1/3 stil whole. I added a beaten egg, a spoonful of salsa (drain it if your brand is drippy), and about a cup of uncooked oatmeal (you can use breadcrumbs). I seasoned with cumin, chopped cilantro, salt and pepper, and mixed. It is important to make sure the mixture has enough binding agent (oatmeal) or the patties won't form. Once you are satisfied with the consistency, refrigerate the mixture for about a half an hour. Before I learned this little trick, my patties would fall apart in the skillet. This way, they stick together and brown up nicely. Once they have chilled, just form the burgers and lightly cook in a small amount of oil. Olive oil is great, but you can also use grapeseed, which has a higher smoking point. It also has a nice fruity flavor, and is good for you, too!
I like to serve these with salsa and a spoonful of light sour cream on the side. You can also serve on a whole grain bun with a little bit of grated cheddar or jack cheese melted on top.
Did you notice my little salad of cherry and grape tomatoes from my garden? So pretty, and as sweet as candy!
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