Black bean burgers (w/ a red pepper aioli)

Not so long ago and very nearby, there was a great little hole-in-the-wall restaurant that had amazing black bean burgers. Best I've ever tasted. Then the restaurant closed down and after I had driven nearly everyone insane talking about how sad I was that these burgers were no longer in my life... someone found me the recipe. Glee, joy, fulfillment - you name it, I felt it.  I've tweaked that recipe quite a bit though (I think the cook kept some secrets), and this is what I now make to satisfy my black bean burger cravings. 

1 15-ounce cans black beans, organic, drained, and rinsed

1/4 cup whole-wheat flour

1/2 cup quick cooking oats (oatmeal)

1 cup whole, skin-on almonds, (measure the 1 cup first then finely ground in your food processor)

1/8 cup garlic powder

1/8 cup onion powder

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon salt

2 teaspoons black pepper

2 teaspoons red chili pepper flakes (less if you don't like spicy)

1/2 of a large red onion, 

1/2 of a large red/yellow/orange bell pepper, seeds removed

3 (about 1/2 cup) sweet roasted peppers (recommended brand: Divina)

In a food processor, finely grind the almonds. Remove almonds from f.p. to a large bowl. Blend the black beans, red onion, bell pepper, and roasted peppers in the food processor. Mix all other dry ingredients with the almonds and then add pureed bean mixture into the other ingredients. Mix with a fork.  Let the mixture sit for 30-40 mins. (No need to refrigerate.)

The texture of the burger mixture should be just moist enough to form first into balls, and then flatten into a burger shape. Using a large spoon, scoop out about 6 oz. of black bean mixture, shape into a ball, flatten into a plump burger, and fry on both sides in olive oil until a crisp crust forms and the burger is cooked through. Should take about 3 mins per side, make sure the oil is hot but not smoking or the burgers will char too much (probably between medium and medium high heat).

Makes 6 to 8 burgers. Put uncooked mixture in the fridge if you have any left over. The mix holds up great for days.

Toppings, you ask?

The restaurant used to serve them on a bun with your choice of cheese, lettuce, tomato, red onion and a red pepper aioli.

My red pepper aioli is:

1/2 cup olive oil mayo

3 cloves of garlic

1/2 cup of roasted red peppers 

salt and pepper to taste

All into a food processor and puree. 

I also have served these with a left over squash, caramelized onion, and mint spread (recipe to come shortly), which was great, too.  When feeling lazy? Some jalepeno mustard, a couple of the sweet potato fries that I usually serve on the side, some spiced colby cheese (boar's head makes a great one), and lettuce... it even works as a wrap in a tortilla (just make your burger more of a hotdog shape and flatten it).