Preheat oven to 300*F. Line a large baking pan with parchment paper. Set aside. In the bowl of a food processor, place all the ingredients except the black beans. Pulse for 30 seconds, scraping down the sides of the bowl as necessary, until the ingredients are finely chopped but still have a some texture.
Add in 3/4 of the black beans (note: not 3/4 cup, 3/4 of all the beans) and continue to pulse with the food processor for another 30 seconds to 1 minute, until the beans start to break down and ingredients begin to hold together.
Transfer mixture to a mixing bowl and stir in the remaining black beans by hand. Form mixture into six patties and place on baking sheet
Bake for 40 to 45 minutes, until edges become crisp and patties start to hold together. Allow patties to cool on the baking sheet for 10 minutes before placing on bun. Or refrigerate until ready to use, then reheat in the oven or microwave.
I'm a 22-year-old Midwesterner and the voice behind the blog Espresso and Cream (espressoandcream.com). During the day, I'm a food editor at Meredith Corporation and do on-camera work when opportunities come my way. It goes without saying that I love to cook and bake, and am happiest when I'm in the kitchen. I'm a exercise junkie, recently-converted vegetarian to the chagrin of my boyfriend, magazine fanatic, and an animal lover who desperately wants to buy a puppy, if only I could solve the white couch dilemma.
I don't like pretentious, fussy, or complicated food. The recipes you find here reflect how I like to eat. Simple food made with quality ingredients, and bit of creative flair thrown in for variety. My recipes are easy to prepare, delicious, and mostly healthy - minus the desserts. Those are just easy and delicious.