I have been making these burgers for a while now and found the recipe on Epicurious (my favorite recipe website). They are flavorful, delicious and very easy to make. They also freeze well. I increased the amount of cilantro from the original recipe and have also played around with substituting mashed sweet potato for the mashed black beans which works very well! I have shared these burgers on many of my Yoga, Hiking & Food Adventures. It is the perfect pre-adventure meal to load you up with energy!

Black beans support digestive tract health, are full of phytonutrients, and lower the risk of cancer, type 2 diabetes and cardiovascular disease. It is recommended to both carnivores and vegetarians to eat black beans. Per the Dietary Guidelines for Americans, people should consume 1/2 cup of beans 6 days per week! So, get eating! Enjoy and Namaste. (Serves 4)

2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/2 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
Sour Cream
Salsa
Lettuce

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns topped with sour cream, salsa and lettuce.