t h e   i n d i s c r i m i n a t e   c o o k

• The trick to this burger is to get as much moisture out of your veggies.  Too much moisture and things will fall apart and/or become mushy.  So air drying your beans and making sure your sauteed mushroom, onion & pepper are more dry than not is very helpful.
• Montreal steak seasoning may seem odd, but really it's just a blend of salt, pepper, garlic, paprika and  a number of other spices.  I'd seen the suggestion elsewhere online and thought it was a good approach.  But you could very easily substitute it by just adding some of your favorite herbs & spices.  This recipe is super versatile, so don't be afraid to adjust it to your needs.
• If you've never used Chipotle Chiles before, they are divine.  But don't underestimate their power... add aditional ones with caution.  You can overdo it quickly.
• Make sure you've lightly beat your egg before adding it to the mixture (with a fork or something similar). Adding it straight to the mixture without breaking it up with cause it to clump and it won't mix in and bind your burgers like you'll want it to.
• Taste test your concoction before you add the egg. That way you can add more salt, chile peppers, spice, cilantro (or whatever) if needed.
• I skillet cooked my patties, but imagine broiling would work too.  I fear a grill might be a little difficult because these don't hold together quite as well as a normal beef burger and you might wind up eating half your meal off some charcoals.
• These are great with a little spiced up mayo (in all honesty, an idea I stole from someone else).  I didn't add it as part of the recipe because I didn't really measure anything.  I just kept adding some mayo, ranch dressing, diced chipotle peppers and a hint of lemon juice until I had the desired taste. 

INGREDIENTS 

    1 can Black Beans
    1/4 tsp. Olive Oil
    3 lrg. Button Mushrooms, diced small
    1 sm. Onion or 1/2 lrg. Onion, diced small
    1/2 Green Bell Pepper, diced small
    3 lrg. Garlic Cloves, minced
    1/2 c. Cooked Brown Rice
    2 Tbs. Fresh Cilantro, chopped
    1/4 c. Ritz Cracker Crumbs
    2 sm. Chipotle Chile Peppers in Adobo Sauce, minced
    1/2 tsp. Cumin
    1/2 tsp. McCormick Montreal Steak Seasoning
    1/2 to 1 c. Cheese, shredded
    1 Egg, lightly beat
    Oil

DIRECTIONS

• Cover baking sheet with wax paper and set aside.
• Drain & thoroughly rinse beans, then lay out in a single layer on a paper towel to dry (approximately 15 - 20 minutes).  Pat with additional paper towel to speed up the process if needed.
• While beans are drying, heat olive oil in large skillet over medium-high heat.  Add mushrooms, onion & bell pepper and sauté, drawing most moisture out of the vegetables. 
• Add garlic to vegetables and sauté for 30 to 60 seconds, or until aromatic.
• Add beans to a large bowl.  Smash with a potato masher into a thick paste (but pieces of beans will still be visible). 
• To smashed beans, add sautéed vegetables, brown rice, cilantro, cracker crumbs, chiles, cumin, steak seasoning and cheese.  Combine gently (with hands if needed), then add lightly beaten egg.
• Divide the mixture into four equal mounds.  Lightly grease hands with oil, pat each mound into a patty, and place patties single-layer on the wax paper.
• Freeze patties for 30 minutes.
• Heat large skillet over medium-high heat and spray with non-stick cooking spray or lightly oil.  Cook patties without flipping them for 5 minutes or until underside is visibly darkened (but not burned).  Flip carefully with large spatula and continue cooking until darkened on both sides and heated thru.