1 28-ounce can black beans, rinsed and drained
1/2 cup bread crumbs
2 tablespoons mayonnaise
2 1/2 teaspoons ground cumin
Oil for cooking
6 whole-wheat hamburger buns
Reserve 1/2 cup of the bean and put the rest in a food processor with the crumbs, egg, mayo and cumin. Process until smooth. Add the remaining beans and pulse just to combine. Wet your hands with water and form the mixture into six burgers.
Put 3 tablespoons oil in a large skillet over medium heat. Add the burgers three at a time, and cook for four to five minutes. Flip once, and cook another five minutes, until the outsides are browned and crisp.
Repeat with remaining burgers, adding a tablespoon or two more oil as needed. Serve on buns.