Black Bean Burgers

2 (14oz) cans Black Beans, drained, rinsed well
1 Tablespoon Olive Oil
3/4 cup finely chopped Bell Pepper
1 cup diced Onion
3 cloves Garlic, minced
1 1/2 teaspoons Cumin
1 teaspoon Chili Powder
1/2 teaspoon Smoked Paprika
1/2 cup Bread Crumbs
1/2 cup Feta Cheese, crumbled
2 large Eggs
1 Tablespoon Worcestershire Sauce (omit if serving a Vegetarian)
2 Tablespoons Ketchup, Mayo or BBQ sauce
Salt and Pepper

Cornmeal or cooked, cooled Quinoa to coat burgers in as they are formed

Over low heat in a large skillet, pan dry (fry) black beans – constantly stir black beans in a dry pan until most of the moisture has been removed.

Sauté onion, garlic and chopped pepper in olive oil over med-high heat for 5-6 minutes until peppers and onions are soft.
Turn out into a mixing bowl with remaining ingredients: cumin, smoked paprika, bread crumbs, feta cheese, eggs, W-Sauce (if using),  sauce of your choice, S&P to taste

Use a stick blender to mash it all together. Stir in black beans and whiz with stick blender until mashed, leaving some black beans whole.

Form into patties using about 1/2 cup of the mixture for each burger.

Place patties on a parchment paper lined baking sheet and bake at 375F for 10 minutes, flip over and continue baking for another 10 minutes.
At the end of the baking time you can add slices of Cheddar, Havarti, Jaleno Cheddar, Gruyere Cheese to melt.

Serve with your favourite toppings.
Store leftover patties in the refrigerator for up to 5 days.

These patties freeze well, cooked or uncooked.