This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
- 3⁄4 cup/90 g spelt flour
- 1⁄2 small tomato, plus additional sliced tomato for serving
- 1⁄4 small red onion, plus additional sliced onion for serving
- 2 garlic cloves
- 1 tablespoon packed fresh oregano leaves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 3 cups/565 g cooked, well-drained black beans, divided
- Fine sea salt to taste
- 2 tablespoons extra-virgin olive oil
- 6 hamburger buns (sprouted wheat, gluten-free, or other preferred type), cut sides lightly toasted
- Whole-grain mustard, for serving
- Green or red leaf lettuce leaves, for serving
- Sliced avocado, for serving
- Cover a baking sheet or large platter with parchment or waxed paper. Set aside.
- In the bowl of a food processor, combine the flour, tomato, onion, garlic, oregano, coriander, cumin, cayenne, and half of the beans and pulse until coarsely chopped, scraping down the bowl as necessary. Transfer to a medium bowl and stir in the remaining beans and salt to taste. Divide the mixture equally into six balls, arranging them on the prepared baking sheet or platter.
- With dampened hands, flatten each ball into a patty about 4 inches/10 cm in diameter and 1⁄2 inch/1.25 cm thick.
- Heat 1 tablespoon of oil in each of two medium skillets over medium heat. Carefully add three patties to each skillet (it helps to use the parchment or waxed paper to flip a patty into your hand, one at a time, then carefully place it in the skillet). Cook until well browned, about 3 minutes per side.
- Serve the burgers with mustard, lettuce leaves, sliced onion, sliced tomato, and sliced avocado. Serve hot.