Black bean smash burger

Slightly undercook the black beans so they are dry, or drain canned beans and toast them in a pan or the oven about 10 minutes to dry them.

Pulse the drained black beans with the breadcrumbs in a food processor a few times to a mealy texture that just sticks together.

Transfer to a bowl; mix in black pepper, salt and MSG, plus any spices or herbs.

Add about half the beaten egg and a spoonful of cornstarch; mix until it forms a ball, adjusting with breadcrumbs if wet or more egg or water if dry.

Form four rough 65-gram balls.

Heat a cast iron over high heat with a good bit of peanut oil; place a ball in, cover with parchment and smash down with a metal spatula; cook 2 to 3 minutes for a crust, then flip.

Add a handful of shredded cheese, top with the second patty and flip once more so the cheese melts.

Mix equal parts mayo, ketchup and mustard with finely minced onion and a sprinkle of chili powder, smoked paprika and garlic powder.

Spread sauce on a toasted brioche bun; add pickled onion, two tomato slices, shredded lettuce, the burger and more sauce; top with the bun.