Smoky Black Bean Burgers

Method

1. 1

   Step 1

   Heat the oven to 350°F (180°C / Gas 4). Pat the drained beans thoroughly dry with a clean kitchen towel, then spread them in a single layer on a 13 × 18-inch (33 × 46 cm) rimmed baking sheet.

2. 2

   Step 2

   Bake the beans for 12–15 minutes, stirring once halfway through, until their surfaces look dry and some skins have split. They should remain soft inside, not become crisp; let them cool on the tray for 5 minutes.

3. 3

   Step 3

   Meanwhile, put the grated onion in a clean kitchen towel and squeeze firmly to remove excess liquid. Transfer the squeezed onion to a large mixing bowl and add the garlic, smoked paprika, cumin, salt and pepper.

4. 4

   Step 4

   Add the cooled beans and mash with a potato masher until roughly three-quarters form a coarse paste, leaving the remainder in small pieces for texture. Stir in the egg and breadcrumbs until evenly combined, then leave for 5 minutes so the crumbs absorb moisture; the mixture should hold together when firmly squeezed.

5. 5

   Step 5

   Divide the mixture into 4 equal portions and compress each firmly into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick. Smooth any cracked edges, arrange on a parchment-lined plate and refrigerate for 20 minutes to firm up.

6. 6

   Step 6

   Heat a clean grill / barbecue to medium heat, about 375°F (190°C), with a cooler area available if the patties brown too quickly. Brush both sides of the chilled patties with the olive oil, then place them directly on the hot grates; use a wide metal spatula to keep them intact.

7. 7

   Step 7

   Grill for 5–6 minutes on the first side without moving them, until the undersides are well browned and release easily. Flip carefully once and cook for another 4–5 minutes, until firm with lightly charred edges and a center temperature of 160°F (71°C); move to the cooler area if necessary to finish without burning.

8. 8

   Step 8

   Transfer the burgers to a plate and rest for 2 minutes while you toast the buns cut-side down on the grill for 30–60 seconds. Place a lettuce leaf and 2 tomato slices in each bun, add a burger and serve immediately.