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"We are drowning in black beans. I made a huge batch over the weekend in anticipation of some vegetarian dinner guests who had to cancel due to illness. It&amp;#039;s not a problem because we love black beans, but I wanted to do something different with them this time. These black bean burgers were easy and earthy; as long as you&amp;#039;re not thinking of them as a hamburger substitute they&amp;#039;re satisfying in their own right. I felt they needed lots of fresh toppings: salsa, avocado, red onion and crunchy jicama. You could wrap these in a tortilla or lettuce leaf or throw them on a burger bun, but we just ate them on their own with a side of rice.  For the recipe from Bon Appetit, read on:  First I mashed a 15-ounce can&amp;#039;s worth of drained, rinsed black beans. (I had cooked mine from dry the day before.)  I mixed in a couple tablespoons minced red onion, some cumin, hot pepper sauce and a couple tablespoons salsa. I added salt, too, but I think the final product was a bit too salty so you might taste and add salt only if you need it.   Then I added panko bread crumbs to make a workable mixture; I formed the mixture into 4 small patties. I put them in the fridge for about half an hour, then cooked.  I used a cast-iron skillet, no fat, and got it very hot but not smoking before adding the patties. I cooked them for 3 minutes on each side, until browned and heated through. Served with the toppings. More fresh ideas for black beans: Cuban Black Bean Soup Chorizo and Smoky Shrimp Tostados \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48405/black-bean-burgers-2037/>