Bean Burgers #2

These Bean Burgers are the kind of recipe you will want to keep in your back pocket. Built on a base of refried beans bound with millet (or brown rice), whole wheat breadcrumbs, and quick-cooking oats, they hold together well and develop a satisfying, crispy crust when pan-fried.

A little tomato paste adds depth and richness, while garlic powder and a touch of onion round things out. The recipe makes eight generous patties, so there is plenty for the family or for stashing extras in the freezer.

Pile them on whole wheat buns with lettuce, sprouts, and a good squeeze of ketchup, or skip the bun and serve them alongside rice and a fresh salad.

Pro Tips

• Let the patty mixture rest in the refrigerator for 15 to 20 minutes before forming. Cold mixture is firmer and much easier to shape.
• Press the patties firmly when forming them. Loosely packed burgers are more likely to fall apart in the skillet.
• Use a well-seasoned or nonstick skillet sprayed with vegetable oil. Resist the urge to flip too early. Let each side develop a golden crust before turning.
• These freeze well. Place formed, uncooked patties on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.

Variations

• Add a teaspoon of cumin and a pinch of smoked paprika for a Southwestern kick.
• Stir in a few tablespoons of corn kernels or diced bell pepper for extra color and crunch.
• Top with sliced avocado, pickled jalapenos, and a drizzle of chipotle mayo for a loaded bean burger.