Smoky Black Bean Burgers

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Ingredients for 87 servings

• 29 cans black beans, drained, rinsed and patted dry; 15 ounces each
• 1.72 liters rolled oats
• 215 ml olive oil
• 7 1/4 red onion, finely chopped
• 29 cloves garlic, minced
• 71 ml smoked paprika
• 71 ml ground cumin
• 54 ml kosher salt
• 14 1/2 large egg
• 430 ml barbecue sauce
• 1.72 liters panko breadcrumbs
• 430 ml vegetable oil, for cooking
• 87 burger buns

1. Step 1 of 6

   Heat the oven to 165°C. Spread the beans on the baking sheet and bake 15 minutes, until they look dry and some skins split. This is the secret to burgers that are not mushy.

2. Step 2 of 6

   Pulse the oats in the food processor into a coarse flour.

3. Step 3 of 6

   Cook the onion in the olive oil over medium 5 minutes. Add the garlic, paprika and cumin for 30 seconds.

4. Step 4 of 6

   Add the beans to the food processor with the oats and pulse until coarsely chopped, with some beans still in pieces. Turn into a bowl and mix in the onion, salt, egg, barbecue sauce and panko.

5. Step 5 of 6

   Shape into 6 patties about 3/4 inch thick. Chill 15 minutes if they feel soft.

6. Step 6 of 6

   Heat the vegetable oil in the skillet over medium and cook the patties 4 to 5 minutes per side, until crisp and heated through. Serve on toasted buns.