Ingredients
Ingredients:
- 2 (15-ounce) cans black beans, rinsed, with 6 tablespoons bean liquid reserved
- 2 tablespoons all-purpose flour
- 4 scallions, minced
- 3 tablespoons minced fresh cilantro
- 2 garlic gloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce (optional)
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ounce tortilla chips, crushed (1/2 cup)
- ¼ cup vegetable oil
- 6 burger buns
DIRECTIONS:
- Line rimmed baking sheet with triple layer of paper towels, spread beans over towels, and let sit for 15 minutes.
- Whisk reserved bean liquid and flour in large bowl until well combined and smooth. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined. Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are coarsely ground, about 5 pulses. Transfer bean mixture to bowl with flour mixture and mix until well combined.
- Adjust oven rack to middle position and heat oven to 200 degrees. Divide mixture into 6 equal portions and pack firmly into 3 ½ inch-wide patties.
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat until shimmering. Gently lay 3 patties in skillet and cook until crisp and well browned on first side, about 5 minutes. Gently flip patties, add 1 tablespoon oil, and cook until crisp and well browned on second side, 3 to 5 minutes.
- Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining patties. Transfer to buns and serve.