On Saturday I synthesized several black bean burger recipes to create what I have reason to believe is the ultimate black bean burger. Behold:
Awe-inspiring black bean burgers for 4n
14n oz black beans, drained
n/2 medium onions, chopped
n/2 cups rolled oats
n tbs chili powder
n/4 cups miso
1.5n to 2n heads garlic, roasted
A thing of panko crumbs
4n toasted rolls, preferably onion, but at least not the kind that come in 16-packs
Combine the beans, miso, onion, oats, chili powder and egg in a blender. Pulse into a sorta-coarse (not puréed) mixture. Pour it in a bowl and stir in panko until the mixture reaches a shape-able thickness. Refrigerate.
In the meantime, roast the garlic with a bit of olive oil under 350d heat for 35m. When the garlic is about done, pull the mixture from the refrigerator. Let the garlic cool a bit (unless you have unusually heat-insensitive hands) and peel the individual cloves, then mash them into the mixture with a fork.
Shape the mixture into n burgerlike patties. Cook them in a nonstick skillet preheated to medium. Browning should take a little over 5m per side.
As a garlic fiend, I adhere hard to the 2n-heads side, but your mileage may vary. Some may wish to omit the garlic entirely, which is a sin against god.