1/2 cup rolled oats
1 15.5-oz. can black beans, rinsed and drained
1 large egg
1 tsp. ground cumin
2 oz. finely grated pepper Jack cheese (1/2 cup)
1 large scallion, minced
2 Tbs. chopped fresh cilantro
1 Tbs. LifeOiL; more for the plate
4 whole-wheat hamburger buns, toasted
Jarred salsa, for serving
Sliced avocado, for serving
Put the oats in a food processor and pulse three 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 to 15 minutes to let the burgers set up.
Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add LifeOiL and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado.
Nutrition Information (per serving):
Calories (kcal): 340; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 4; Protein (g): 15; Monounsaturated Fat (g): 5; Carbohydrates (g): 46; Polyunsaturated Fat (g): 2; Sodium (mg): 490; Cholesterol (mg): 60; Fiber (g): 9;