Dry beans and a short chill

Canned beans are already cooked. Rinse, drain and dry them on a clean towel. Mash about three quarters with a fork, leaving the rest for texture; a completely smooth puree can feel pasty. Oats absorb moisture but need a little time to do so. Chill shaped patties before cooking. If the mixture cracks while shaping, press it together gently rather than immediately adding more liquid. For a gluten-free meal, both the oats and the buns would need appropriate selection.

If the beans seem unusually wet, a small test portion is useful. Fully cook a spoonful on the griddle and check whether it turns cleanly. If it breaks apart, first chill the remaining mixture for another ten minutes. Only then add an extra tablespoon of oats if needed and allow them to hydrate again. Do not taste the mixture raw because it contains egg.

The recipe

Serves 4

Ingredients

  • 2 cans black beans, 17 oz / 480 g drained weight total
  • ⅔ cup / 60 g quick oats
  • 1 small egg
  • 1 small onion, very finely diced
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp fine salt
  • 2 tbsp canola oil
  • 4 burger buns
  • 4 lettuce leaves
  • 1 tomato, sliced

Method

  1. Rinse, dry and coarsely mash most of the beans. Mix with oats, egg, onion, spices and salt. Rest for ten minutes, shape four patties and refrigerate for 20 minutes.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Preheat and oil a griddle over medium heat. Cook patties for roughly 5–6 minutes per side, allowing a firm bottom to develop before turning. Because the mixture contains raw egg, cook the centers to at least 160°F / 71°C.
  4. Toast buns briefly and add cooked patties, lettuce and tomato. Avoid piercing or flattening the burgers while cooking. Store spare patties separately from buns so the bread and toppings do not become soggy.

Storage

Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.