Aggie knows Ed is unhappy that she’s investigating another murder. So to appease him, she makes black bean burgers for a family barbecue. This recipe is simple to make and quick, as well as versatile, so experiment with your favorite additions. If you have time early in the day, rinse the beans and let them drain until needed. The burgers will stick together better.

Black Bean Burgers
(Makes 3 good sized burgers or 4 smaller ones)

1 15 or 16 ounce can of black beans, rinsed and drained
¼ cup bread crumbs, cracker crumbs, crushed croutons, or tortilla chips
1/3 cup chopped sweet onion—red or Vidalia are both good
1/2 teaspoon—or more—hot pepper sauce
1 dash Worcestershire sauce
1 teaspoon ground cumin
Creole seasoning to taste (Tony Chachere’s is the gold standard) or other seasoning mixtures like jerk, chili powder or southwestern. Experiment.

Optional additions:
1-2 cloves minced garlic
1 Tbsp. (or more) fresh cilantro
1 chopped jalapeno or small drained can of chopped green chilies
Sliced cheese

Variations: Although this recipe sometimes calls for salsa (1/3 cup), the author finds that the consistency is affected and the mixture does not stick together as well. If you add salsa, also try adding a beaten egg to help, but be sure you’ve done all your tasting first.

Mash beans with a fork, not in the food processor—where they’ll become bean dip. Add the remaining ingredients and season to taste.

Form into 3 or 4 patties. Grill for three or four minutes on each side until thoroughly heated and browned, adding cheese slices if desired after flipping. An indoor grill pan works well. If you’re grilling outdoors and worried about the mixture holding together, grill on aluminum foil.

Serve on whole wheat hamburger buns. These are great topped with salsa or guacamole and fresh lettuce and tomato. Enjoy.