Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

• 1/2 cup rolled oats
• 1 15.5-oz. can black beans, rinsed and drained
• 1 large egg
• 1 tsp. ground cumin
• Kosher salt
• 2 oz. finely grated pepper Jack cheese (1/2 cup)
• 1 large scallion, minced
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. olive oil; more for the plate
• 4 whole-wheat hamburger buns, toasted
• Jarred salsa, for serving
• Sliced avocado, for serving

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties
and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes
to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat
until very hot; add the oil and swirl the pan to coat the bottom. Cook
the burgers until browned, with a good crust, 2 to 3 minutes; then
carefully flip and cook, flipping again if necessary, until the burgers
feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve
the burgers in the buns, topped with the salsa and avocado.