Veggie Burgers

• 19 oz can black beans
• 1/3 cup coarsely chopped onion
• 1 garlic clove, minced
• 1 egg
• 3 tbsp. BBQ sauce or ketchup
• 1 tbsp Worcestershire or 1 1/2 tsp HP Sauce
• 1 tsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/3 cup all-purpose flour
• 1/2 cup store-bought dry bread crumbs
• 1/2 cup shredded nippy chedda

Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 Tbls. BBQ sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don�t puree. Turn mixture into a large bowl.

Add flour. Stir in with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work). Stir in. Mixture with be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 inch thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze.

Oil grill and preheat barbecue to medium-high. Place burgers on grill. Brush with remaining barbecue sauce. Barbecue with lid down, turning once, until hot, from 8 to 10 minutes. Serve on buns with salsa, if you like.