Black Bean and Pepperjack Burgers

1. 1

   ut the oats in a food processor and pulse three times to roughly chop.

2. 2

   Add half of the beans and pulse into a coarse paste, about 6 pulses.

3. 3

   Add the egg, cumin, and 1/2 teaspoons salt and process to mix well, about 1 minute.

4. 4

   Transfer the bean mixture to a large bowl.

5. 5

   Stir in the remaining beans, the cheese, scallion, and cilantro.

6. 6

   With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate.

7. 7

   Refrigerate for 10 to 15 minutes to let the burgers set up.

8. 8

   Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom.

9. 9

   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.

10. 10

    Serve the burgers in the buns, topped with the salsa and avocado.

* Per serving · 4 servings · Values may vary.