It was only recently that I had my first black bean burger. Luckily for me it was one of the good ones made in house. Since then I have had some of the pre-made ones that are not so good (some pre-made ones are good). I decided that I had to learn how to make them at home. This one is a good base that I change seasoning based on my what I want that day.
Most black bean burgers do have a tendency to fall apart. To help combat that I am using flax egg. Simply ground flax seed soaked in hot water. It does not keep the burger from falling apart but does help and the flax seed meal helps to flavor the burger.
I do cook my own black beans. For that I soak one pound of black beans overnight. Then cook them in half a tablespoon of salt until tender. You can use canned beans. The amount of beans in the recipe is similar to one can of beans.
Old fashioned oats and pecans (or your nut of choice). help add body to the burger.
You can season just about anyway you like but if you use canned beans be careful with adding salt.
First to a food processor add your dry ingredients and seasoning then pulse until ground up.
Then add everything else and pulse until mixed. Do leave some texture. Place parchment paper on a baking pan add four English muffin rings. Evenly distribute the mixture into the four rings. Bake for thirty minutes, remove from oven and let rest for five minutes to firm up.
Build and garnish your burger however you like. I used pickled daikon and carrot with some cilantro. For the daikon and carrot I used a recipe from Andrea Nguyen. It can be found here: http://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html