The "No-Mushroom" Black Bean & Pecan Burgers

Yields: 4–6 patties

Ingredients:

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2 cups cooked or drained canned black beans

¼ cup pecans, very finely chopped (almost a coarse crumble)

1 tbsp tomato paste (replaces the porcini's savory depth)

1 tbsp soy sauce

1 tsp garlic, roughly chopped

¾ cup rolled oats (plus 1-2 tbsp extra if the mix feels wet)

2 tsp smoked paprika or chili powder

1 tsp cumin

2–4 tbsp vegetable broth or bean-can liquid (replaces the soaking liquid)

¼ cup chopped cilantro

2 tbsp olive oil (for frying)

Salt and black pepper to taste

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Instructions:

1. Prep the Pecans & Beans: In a large bowl, mash about 1.5 cups of the black beans with a fork or potato masher until mostly smooth but still a bit chunky. Leave the remaining ½ cup of beans whole for texture. Stir in your finely chopped pecans.

2. Build the Flavor: Add the garlic, tomato paste, soy sauce, smoked paprika, cumin, cilantro, salt, and pepper. Stir well until the tomato paste is evenly distributed.

3. Incorporate the "Binder": Pulse the rolled oats in a blender for a few seconds just to break them up slightly (don't turn them into flour), then add them to the bean mixture.

4. Hydrate: Add the vegetable broth (or bean liquid) one tablespoon at a time. Mix well and let it sit for about 5–10 minutes. This is crucial—the oats need time to soak up that liquid so the burger holds its shape.

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Tip: If the mix feels too dry to form a patty, add another splash of liquid. If it's too sticky, add another spoonful of oats.

Form & Sear: Shape the mixture into patties. Heat the olive oil in a skillet over medium heat. Fry the patties for about 4–5 minutes per side until they have a dark, crispy crust.

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