Black Bean Burger PICTURE: Washington Post
Black Bean Burgers (Serves 8)

These super-simple veggie burgers come together in just a few minutes. Serve with greens and sweet potato (or other) fries.
Adapted from Deliciously Ella Every Day, by Ella Woodward 

3.5 cups home-cooked or canned no-salt-added black beans, drained and rinsed
Generous 1 cup chickpea flour
3 tbs tomato paste
2 tbs plain, unsweetened apple sauce
1 tsp chilli powder
2 tsp tamari
2 tsp apple cider vinegar
2 tbs fresh lime juice
1/2 tsp kosher salt or coarse sea salt, plus more as needed
1/2 tsp freshly ground black pepper, plus more as needed
Vegetable oil, for shallow frying

Use a fork to mash the beans in a large mixing bowl so they’re mushy but not totally smooth; there should still be some whole beans in the mixture.
Add the chickpea flour, tomato paste, apple-sauce, chilli powder, tamari, vinegar, lime juice, salt and pepper, stirring to incorporate. Taste, and add more salt and pepper if needed.
Heat a saucepan with 1cm of the oil over medium heat, then place a generous 1/3 cup of the mixture in the centre of the pan. 
Carefully press it into a round, pressing until the patty is about 2cm thick. 
Repeat to form 3 or 4 burgers in the pan, working in batches to avoiding overcrowding. 
Cook until browned and crisp on both sides, 1 to 2 minutes per side, flipping them as needed so they cook evenly.
Transfer the cooked burgers to a plate, sprinkle lightly with more salt, if desired, and cover loosely to keep warm. 
Repeat with the remaining mixture. – The Washington Post