2 (15-ounce) cans black beans, rinsed

2 large eggs

2 tablespoons all-purpose flour

4 scallions, minced

3 tablespoons minced fresh cilantro

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon hot sauce (optional)

½ teaspoon ground coriander

¼ teaspoon table salt

¼ teaspoon pepper

1 ounce tortilla chips, crushed coarse (½ cup)

8 teaspoons vegetable Oil

6 hamburger buns

1. Line rimmed baking sheet with triple layer of paper

   towels and spread beans over towels. Let stand for 15

   minutes.

2. Whisk eggs and flour together in large bowl until

   uniform paste forms. Stir in scallions; cilantro; garlic;

   cumin; hot sauce, if using; coriander; salt; and pepper until

   well combined.

3. Process tortilla chips in food processor until finely

   ground, about 30 seconds. Add black beans and pulse until

   beans are roughly broken down, about 5 pulses. Transfer

   black bean mixture to bowl with egg mixture and mix until

   well combined. Cover and refrigerate for at least 1 hour or

   up to 24 hours.

4. Adjust oven rack to middle position and heat oven to

   200 degrees. Divide bean mixture into 6 equal portions.

   Firmly pack each portion into tight ball, then flatten to 3½-

   inch-diameter patty. (Patties can be wrapped individually

   in plastic wrap, placed in a zipper-lock bag, and frozen for

   up to 2 weeks. Thaw patties before cooking.)

5. Heat 2 teaspoons oil in 10-inch nonstick skillet over

medium heat until shimmering. Carefully place 3 patties in

skillet and cook until bottoms are well browned and crispy,

about 5 minutes. Flip patties, add 2 teaspoons oil, and cook

second side until well browned and crispy, 3 to 5 minutes.

Transfer burgers to wire rack set in rimmed baking sheet

and place in oven to keep warm. Repeat with remaining 3

patties and 4 teaspoons oil. Transfer burgers to buns and

serve.