Q.E.D.: Grilled Black Bean Burgers

I saw this recipe over at The Pioneer Woman not long ago. I knew I wanted to try it, but I decided to wait until the weekend. I usually don't do new recipes during the week because I want to give myself extra time in case they're more complicated than I expect.

Well, these were so quick and easy they took me no time at all. A Q.E.D. black bean burger? Say hello to your next weeknight meal!

Notes: The original recipe has these shallow-fried, but I decided I wanted the grill marks. I think it came out well. The important thing is just to get a nice crust on the outside and heat the beans all the way through.

The hot sauce is optional here, but it really wakes up the flavor of the beans. You could replace it with some lime juice or extra Worcestershire sauce.

This recipe makes 4 patties. Use your favorite burger toppings! I love mashed avocado on mine, so I included that.

Ingredients (adapted from this recipe):
2 15 oz. cans black beans
1 cup breadcrumbs
1 tablespoon brown sugar
1 tablespoon cumin
2 teaspoons chili powder
1 tablespoon hot sauce
1 egg
1 tablespoon Worcestershire sauce
Salt
Hamburger buns
Tomatoes
Spinach or Lettuce
Avocado
Slices of cheese (I used pepper jack)

Directions:

Drain the beans in a strainer (do not rinse). Transfer to a bowl. Using a fork or potato masher, smash the beans until they form a thick, chunky paste (you want to leave some beans whole).

Add in the egg, bread crumbs, spices, salt, sugar, hot sauce and Worcestershire sauce. Mix everything together with your hands. If the mixture seems too soft, sprinkle in a few more bread crumbs until it feels sticky. Let stand 5 minutes.

While you're waiting, slice the tomatoes and mash up the avocado. Heat the grill pan on high.

When the grill pan is hot, add the burgers. Cook 5-6 minutes per side. When they're done, top the burgers with spinach, tomatoes, mashed avocado and serve.

Enjoy Q.E.D. grilling any night of the week!