A few months ago I ate the best black bean burger I had ever tried. It was thick and hearty, perfectly spiced, and not dry at all, served on a brioche bun (similar to the ones I make) and topped with havarti cheese and roasted bell peppers. Really fantastic. I’m guessing part of the reason it tasted so fabulous was that I was in the midst of a very busy night on call. I ordered it from the restaurant across the street, practically inhaled it, and kept right on working. Unfortunately this restaurant isn’t in the habit of giving out their recipes (I can’t blame them), but ever since that night I was dying to be able to make an equally good version at home. I tried several recipes. Some were complete disappointments, some were just so-so, but finally I found a version that I am satisfied with.

In addition to the fact that this is a tasty and healthy meatless meal, a bonus is that the patties can be made in advance, refrigerated, and cooked later. I had some cooked patties leftover that I rewarmed for lunch the following day, and those were great too so I think you can do whichever method is most convenient for you. Next time we host a cookout, I’ll be sure to have these available as a vegetarian entrée option. Though the patties are probably a bit too soft to go straight onto the grill, you could cook them in a skillet and then put them on the grill for a minute or two before serving.