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1
Mash the beans.
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2
Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.
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3
Make the burger mixture.
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4
Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans.
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5
Add a splash of water if the mixture looks dry.
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6
Set aside for 5 minutes.
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7
Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.
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8
Form the patties.
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9
Divide the bean mixture into 4 equal balls and form into 4 nice, neat patties.
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10
Black bean burgers don't shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out.
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11
Cook the burgers.
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12
Cook the burgers until browned, 4 to 5 minutes on each side.
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13
Add a slice of Swiss cheese to the top of each burger.
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14
Invert a second skillet on top of the first skillet and continue cooking, 2 minutes, until the cheese is melted.
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15
Top the burgers.
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16
Combine the mayonnaise and some hot sauce in a small bowl.
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17
Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes.
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18
Photograph by David Malosh
