Black Bean and Pepperjack Burgers

• 12 cup rolled oats
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 1 large egg
• 1 teaspoon ground cumin
• kosher salt
• 2 ounces finely grated monterey jack pepper cheese (1/2 cup)
• 1 large scallion, minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
• 4 whole wheat hamburger buns, toasted
• 1 cup salsa
• 1 avocado, sliced

1. ut the oats in a food processor and pulse three times to roughly chop.
2. Add half of the beans and pulse into a coarse paste, about 6 pulses.
3. Add the egg, cumin, and 1/2 teaspoons salt and process to mix well, about 1 minute.
4. Transfer the bean mixture to a large bowl.
5. Stir in the remaining beans, the cheese, scallion, and cilantro.
6. With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate.
7. Refrigerate for 10 to 15 minutes to let the burgers set up.
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. 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. Serve the burgers in the buns, topped with the salsa and avocado.

rolled oats, black beans, egg, ground cumin, kosher salt, pepper cheese, scallion, fresh cilantro, olive oil, whole wheat hamburger buns, salsa, avocado

Taken from www.food.com/recipe/black-bean-and-pepperjack-burgers-489266 (may not work)