BBQ Bean Burgers

I really wish I had taken a picture of these before they were all gone, because they were a thing of beauty. I also wish I had measured the seasonings, because they were a thing of deliciousness. However, I honestly don't think you could go too far wrong just eyeballing the seasonings - this is a very forgiving recipe. The liquid smoke gives it a wonderful touch of hickory flavor that really adds to the "burger" feel, so be sure to include that.

It's also a true quickie, perfect for weeknights. You can serve these with fancy salads, delicious baked sweet potato "fries", or whatever else you might want, but if you just throw some Terra Chips on the plate you'll have dinner on the table in about 10 minutes. Honest.

As always, the asterisk (*) indicates a wild guess about the actual amount of the ingredient used.

Yield: 3-4 servings (depending on how large you like your burgers)
Start to finish: 10 minutes

BBQ Bean Burgers
1 can black beans, rinsed and drained
1/4 C bread crumbs, plus 1/4 C to use as needed (I used store-bought)
1/4 C quick cooking oats (not instant)
1 egg white
*1 t cumin
*1/2 t onion powder
*3/8 t garlic powder
*1/4 t liquid smoke (I used half a cap)
Salt and pepper to taste
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Your favorite BBQ sauce
Sharp cheddar cheese, sliced
French fried onions (Durkee, French's, etc.)
Whole grain hamburger buns
Lettuce, tomato, etc., - if you must

1. In a medium bowl, mash the rinsed and drained beans. I've tried lots of different methods and find that using your hands is by far the most effective.
2. Add all of the other ingredients from the first part of the list and mix well.
3. Form into 3 or 4 patties - 3 will give you roughly 1/3 pound size patties, 4 will give you about 1/4 pound size.
4. Cook. I use my trusty George Foreman grill, but you could also use a skillet with a little oil or nonstick spray, or even an outdoor grill. You'd probably want to put foil under the burger if you use an outdoor grill, since these aren't quite as dense as meat burgers.
5. Garnish with cheese, BBQ sauce, french fried onions, and anything else that strikes your fancy.