- 15-ounce can Eden black soybeans, rinsed and drained
- 1 garlic clove, pressed or minced
- 2 scallions, minced
- 1 slice low-carb bread, in crumbs
- ½ teaspoon ground cumin
- 2 tablespoons mayonnaise
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- Pepper to taste
- Generous shake of hot pepper sauce
- ½ cup chopped fresh cilantro
- Olive oil
- Salsa, guacamole, and shredded romaine lettuce for serving (optional)
- Dump the beans, which will still be a bit gelatinous, into the food processor and puree, leaving a little chunky texture. Spoon the purée into a bowl and mix in the remaining ingredients except the olive oil and optional ingredients.
- Cover with plastic wrap and refrigerate 1 hour to firm a bit.
- Heat a large skillet and film the bottom with olive oil. When the skillet is hot, make 4 burgers, flatten if necessary, and cook about 3 minutes, until browned and crisp on the bottom. Flip over carefully and cook 3 more minutes, or until the second side is browned. Serve with salsa or guacamole in a low-carb tortilla or over romaine lettuce if you like.