These Black Bean Burgers with full-bodied flavor are a great option for meatless Mondays.
2 tablespoons vegetable oil
1 stalk celery, chopped
1 onion, finely chopped
1 clove garlic, minced
1 15-oz. can black beans, rinsed and drained
1 large egg, lightly beaten
1 tablespoon cumin
1/2 cup plain bread crumbs
Salt and pepper
How to Make It
Preheat oven to 375°F. Line a large, rimmed baking sheet with foil; grease lightly.
Warm oil in a large skillet over medium-high heat. Add celery and onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer.
Pour beans into a large bowl and use a fork or potato masher to mash into a thick paste. Scrape vegetables from skillet into bowl. Stir in egg, cumin and bread crumbs. Season with salt and pepper. Use your fingers to form into 4 patties (do not overmix). Place patties on baking sheet and bake until firm and set, about 10 minutes on each side. Serve on whole-grain buns with lettuce, tomato and sliced red onion, if desired.