Black Bean Burgers

I had never had homemade vegetarian burgers before and was a bit skeptical about how they would taste and hold together when cooked, but this recipe from Seriouseats.com  and prepared by my son convinced me that these are better than beef in every respect. They were flavorful, moist and when served on a bun make a complete meal.

2-15 oz cans black beans drained and rinsed
3 tablespoons canola oil
1 medium onion finely chopped
1-2 hot peppers (poblano, chiptole, etc.) finely chopped 
3 cloves garlic minced
1 teaspoon chili sauce
3/4 cup cashews
1/2 cup feta cheese
2 tablespoons mayonnaise
1 egg
3/4 cup panko bread crumbs
salt and pepper
Sprinkling of cheddar or your favorite cheese

1. Heat oven to 350 degrees F. Spread beans on cookie sheet lined with aluminum foil and roast until beans split open, about 20 minutes. Cool slightly.
2. Heat 2 tablespoons oil in skillet over med-high heat. Cook onion and pepper until softened. Add garlic and cook about 2 minutes. Stir in chili sauce and transfer to a large bowl.
3. Pulse cashews in food processor until coarsely chopped. Add to bowl of onions and peppers.
4. Pulse beans in food processor with cheese until beans are 1/3 of full bean size. Add to bowl. Mix in mayo, egg and bread crumbs. Season with salt and pepper. Form into patties.
5. Heat 1 tablespoon oil in skillet and cook over medium heat. Flipping when browned (about 5 minutes). Cook other side. Serve with toppings of your choice.

Patties can be made ahead and stored in refrigerator for up to 3 days.