![[Image 84.png]] <p style="text-align:center;margin:0"><span style="font-family:Georgia;font-size:30pt;">McBitty's Bean Burgers</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>MARK BITTMAN</b></span> <span style="font-family:Verdana-Bold;font-size:12.63599967956543pt;"><b>YIELD</b></span> <span style="font-family:Verdana;font-size:12.63599967956543pt;">8 small burgers, 4 supersize</span> </p> ![[Image 85.png]] <span style="font-family:Georgia;font-size:14pt;color:#d9261dff;">view this recipe on</span> <a href="http://cooking.nytimes.com/recipes/12221-mcbittys-bean-burgers?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;"><u>NYTCooking.com</u></a> <p style="text-align:center;margin:0"><span style="font-family:Georgia-Bold;font-size:16.3799991607666pt;"><b>INGREDIENTS</b></span> </p> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>cup dried stemless porcini mushrooms</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>2 cups cooked or drained canned black beans</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>1 teaspoon roughly chopped garlic</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>cup rolled oats, or more if needed</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>2 teaspoons smoked paprika or chili powder</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>1 teaspoon cumin</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>1 tablespoon soy sauce</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Salt and black pepper</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Bean-cooking liquid, porcini soaking liquid or water</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>cup chopped cilantro</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>2 tablespoons olive oil</b></span> <p style="text-align:center;margin:0"><span style="font-family:Georgia-Bold;font-size:16.3799991607666pt;"><b>PREPARATION</b></span> </p> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 1</b></span>
<span style="font-family:Verdana;font-size:14pt;">Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 2</b></span>
<span style="font-family:Verdana;font-size:14pt;">Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 3</b></span>
<span style="font-family:Verdana;font-size:14pt;">Stir in the cilantro, and let sit for 5 minutes.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 4</b></span>
<span style="font-family:Verdana;font-size:14pt;">Shape into 4 large or 8 small patties; let them sit for 5 minutes.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 5</b></span>
<span style="font-family:Verdana;font-size:14pt;">Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.</span>