2 cans (15.5 ounces each) black, white, or pinto beans or black-eyed peas
1 cup dried breadcrumbs
2 large eggs, lightly beaten
1 teaspoon coarsely ground black pepper
1/2 teaspoon garlic powder
Extra Flavorings (see Burger options)
6 good-quality hamburger buns
- Not every type of bean works for these. When you are using a mix of mashed and whole, the smaller ones, like black beans, white beans, pinto beans, and black-eyed peas, hold together better than bigger legumes like cannellini beans and chickpeas. - You can add fresh herbs, spices, and flavorings as seen in many of the variations, but the classic is flavored simply-just garlic powder and black pepper-and since most canned beans have already been seasoned, there's no need to add salt. - For an even quicker bean burger, substitute 1 can (16 ounces) vegetarian refried beans for one of the cans of beans and reduce the eggs from 2 to 1. - Fork mashing 1 can of the beans helps the patties keep their shape; leaving the second can whole lends appealing texture to the burgers. Photograph by Quentin Bacon.
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