Black Bean Burgers

With BBQ season here, it's nice to have a few vegetarian burger recipes to choose from.  These burgers taste every bit as good as meat burgers and can be so much healthier.  Better still, you can customize to your taste and there as no additives, preservatives, etc.

To make four large or eight small burgers.

Ingredients
¼  cup      dried porcini mushrooms
2  cups      cooked or drained canned black beans
1  tsp        roughly chopped garlic
¾  cup      rolled oats, or more if needed
2  tsp        smoked paprika or chili powder

2 tbsp       salsa (preferably homemade)
1  tsp        cumin
1  tbsp      soy sauce
 Salt and black pepper
 Bean-cooking liquid, porcini soaking liquid or water
¼  cup     chopped cilantro
2  tbsp    grapeseed oil

Directions
Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.

Put the mushrooms, beans, garlic, oats, spices, salsa and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.

Stir in the cilantro, and let sit for 5 minutes.

Shape into 4 large or 8 small patties; let them sit for 5 minutes.

Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. 

Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.