Tonight I figured we might do something just a little different. I mashed up some canned black beans with eggs, panko bread crumbs, cilantro, cumin, S&P, garlic, minced red onion, oregano, and red pepper flakes -- formed several large patties and let them sit up in the fridge for 15 minutes to hold their shape. Before serving I laid the burgers in a non-stick pan with a bit of olive oil and heated them through while the outside browned. James had his burger on a toasted bun with a delicate Basque sheep's milk cheese and sliced avocado. On the side -- oven-fried sweet potato fries with just a hint of cayenne pepper and brown sugar.