There are lots of meatless burgers in the world, but this one—earthy and satisfying without being stodgy—has Latino flair and is pantry-friendly to boot. View more of our favorite recipes from this issue.
2(14-oz) cans black beans, rinsed and drained, divided
3tablespoonsmayonnaise
1/3cupplain dry bread crumbs
2teaspoonsground cumin
1teaspoondried oregano, crumbled
1/4teaspooncayenne
1/4cupfinely chopped cilantro
3tablespoonsvegetable oil
4soft hamburger buns
Accompaniments:
sour cream; salsa; lettuce
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.