Black Bean and Pepper Jack Burgers

1/2 cup rolled oats
One 15.5 oz. can of black beans, rinsed & drained
1 large egg
1 tsp. ground cumin
Kosher salt
2 oz. finely grated pepper-jack cheese (1/2 cup)
1 large scallion, minced
2 Tbs. chopped fresh cilantro
1 Tbs. olive oil, more for the plate
4 whole-wheat hamburger buns, toasted
Salsa, for serving
Sliced avocado, for serving

Put the oats in a food processor and pulse three or four times to roughly chop.  Add half of the beans and pulse into a coarse paste, about 6 pulses.  Add the egg, cumin and 1/2 tsp. salt and process to mix well, about 1 minute.  Transfer the bean mixture to a large bowl.  Stir in the remaining beans, the cheese, scallion and cilantro.

With wet hands, form the bean mixture into four 1/2-inch thick patties and transfer to a lightly oiled plate. Refrigerate for 10-15 minutes to let the burgers set up.

NOTE:  At this point the recipe calls for cooking the burgers on the stove in a cast iron pan on high heat, 3-4 minutes per side.  I grilled mine on the grill, 4 minutes a side, high heat.

Serve on the buns, topped with salsa and avocado.

Don't leave off the salsa or avocado.  And we spread a thin layer of mayo on the bun, both sides, just to bring it all together.  Delicious!  Even you carnivores will like this.

Recipe source, Fine Cooking via Cassia