====== ATK Black Bean Burgers ======

  * 2- 15 oz. cans black beans - rinsed
  * 2 large eggs
  * 2 Tbsp flour
  * 4 scallions - minced
  * 3 Tbsp minced fresh cilantro
  * 2 garlic cloves - minced
  * 1 tsp ground cumin
  * 1 tsp hot sauce (optional)
  * 1/2 tsp ground coriander
  * 1/4 tsp salt
  * 1/4 tsp pepper
  * 1 oz. tortilla chips - crushed coarse
  * 8 tsp vegetable oil

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  - Line rimmed baking sheet with triple layer of paper towels and spread rinsed beans over towels. Let stand for 15 min. Alternative: use salad spinner to remove water on beans prior to towels.
  - Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions, cilantro, garlic, cumin, hot sauce, coriander, salt and pepper until well combined.
  - Process tortilla chips until finely ground, about 30 sec. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hr up to 24 hr.
  - Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3 1/2" dia. patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper lock bag, and frozen for up to 2 weeks. Thaw before cooking.)
  - Heat 2 tsp oil in nonstick skillet until shimmering. Place patties in skillet and cook until bottoms are well browned and crisp, about 5 min. Flip patties, add 2 tsp oil, and cook second side until well browned and crisp, 3-5 min. Repeat with remaining patties.
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  Serves: 6     Total cooking time: 20 min.
  Source: America's Test Kitchen Season 16
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{{tag>food vegetarian,maincourse}}