Mexican Black Bean Burgers

• 3 tablespoons OLIVE OIL
• 1/2 cup SCALLIONS THINNLY SLICED
• 1/3 cup POBLANO CHILI, FINELY CHOPPED
• 2 cloves CLOVES GARLIC, FINELY CHOPPED
• 2 cans BLACK BEANS, 15OZ CANS
• 1/2 cup CILANTRO, FINELY CHOPPED
• 1/2 cup BREAD CRUMBS
• 1 l EGG LARGE, LIGHTLY BEATEN
• 1/2 teaspoon CHILI POWDEWR
• 1/2 teaspoon CUMIN

1. Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.
2. Transfer the mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into 4 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours.
3. Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.

olive oil, scallions, poblano chili, garlic, black beans, cilantro, bread crumbs, egg, cumin

Taken from www.epicurious.com/recipes/member/views/mexican-black-bean-burgers-562e864f00392e9c31da8b77 (may not work)