Extra Thick Black Bean Burgers

Serves 6
Time: 45 minutes

I've had several versions of black bean burgers and one thing they always seem to be lacking is heartiness. I want my black bean burgers to duplicate a traditional hamburger in weight and texture. This recipe can go head to head on both those fronts while saving you calories and fat.

Ingredients
1 (16-ounce) can black beans, drained and rinsed
2 garlic cloves
1/4 cup neutral oil (like canola or vegetable)
1 cup vital wheat gluten ( I use Bob's Red Mill brand)
1 cup  plain breadcrumbs
1/2 cup water
1/4 cup Smokin' Texas Gourmet Tres Chiles Salsa (or your favorite salsa)
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon Smokin' Texas Gourmet Garlic Salt and Pepper

Directions
In a food processor, chop the garlic. Add the black beans and pulse to mash them (be careful not to puree the mixture.) Transfer the mixture to a mixing bowl.

Add the remaining ingredients and knead the mixture together for about three minutes until strings of gluten have formed (mixture should look a little stringy when you pull apart).

Preheat a large skillet over medium-low heat. Divide the mixture into six or eight balls depending on how large you want your patties. Form each ball into a black bean patty.

Add a small layer of canola or vegetable oil to the pan. Add the patties to the pan and cook on each side for six to eight minutes. Add more oil, if needed, when you flip the patties. I use my spatula to press down on the burgers while they're cooking.

Top with your favorite burger condiments and enjoy!