Southwestern Black Bean Veggie Burgers

1. Mash the Black Beans

Place the black beans in a mixing bowl and mash them with a fork until no whole beans remain. It's okay if you see some half beans; this little bit of texture will help bind the ingredients together as you form your patties.

2. Mix the Ingredients

Add the vital wheat gluten, whole wheat breadcrumbs, chile powder, and cumin to the mashed beans. Pour in the water and tomato paste, and if you like a bit of fresh flavor, toss in the finely chopped cilantro. Grate the garlic and onion directly into the mixture using a microplane grater (or a garlic press and box grater if that's what you have). Mix everything together thoroughly, then knead the mixture for about a minute to ensure it's uniformly combined.

3. Preheat the Pan

While you're kneading, preheat a heavy-bottomed pan over medium heat. This will ensure that it's hot enough to sear the patties properly when they're ready to cook.

4. Form the Patties

Divide the burger mixture into six equal portions and shape each one into a patty about 1.5 inches thick. They should be flat on both sides for even cooking.

5. Cook the Patties

Add about two tablespoons of olive oil to the preheated pan and place the patties in. Cook them for about 5 minutes on each side. Use a spatula to press them down gently; this helps them cook evenly and become firm. You'll know they're done when they feel firm to the touch and have a nice golden brown crust.

6. Serve the Burgers

Once cooked, serve the patties warm on whole wheat buns. Enjoy your flavorful Southwestern Black Bean Veggie Burgers!