I heart cooking clubs- Potluck

This week's theme at IHCC was Potluck, so basically I could pick any Mark Bittman recipe I wanted. I decided to give the Simplest Bean Burgers a whirl, and I am so glad I did! These are, hands down, the best alternative burger I have ever tasted. They were also so dang easy! I had some leftover pinto beans in my fridge, so that is what I used for my beans but I think canned beans would turn out just as yummy!

Ingredients:

2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained

1 medium onion, quartered (I used dehydrated onion)

1/2 cup rolled oats (preferably not instant)

1 tablespoon chili powder or spice mix of your choice

Salt and freshly ground black pepper

1 egg

Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary

Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed

I also added about 1/2 a cup of cheese to our burgers and a 1/4 cup stewed tomatoes. They were a little loose so next time I would use tomato paste or he also recommends ketchup.

1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.

2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned. 3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.