Preparation

• Slightly warm the black beans and edamame in the microwave. Working in batches, if necessary, use a food processor to pulse the beans and edamame until they are coarsely chopped. The mixture should be slightly cohesive but still roughly textured. Set aside.

• Place the shredded radish in a small bowl, sprinkle with a generous pinch of salt and let sit.

• Meanwhile heat 1½ teaspoons of oil in a saucepan over medium heat. Add the onion and chile pepper, and cook until the onion becomes translucent. Add the onion and chile pepper to the bean and edamame mixture in the food processor, and pulse until the mixture is combined and the chile pepper is finely minced.

• Place the radish in a sieve and press down hard using a spatula to remove any excess moisture. Add the radish and cilantro to the bean and edamame mixture, and pulse a few more times in the food processor.

• Add the egg and process until all of the ingredients are thoroughly combined.

• Transfer the mixture to a large bowl and stir in the cornmeal, chile powder and ¾ teaspoon of salt. Adjust the seasoning if necessary.

• Shape the mixture into 8 patties. Set on a baking sheet lined with paper towels and refrigerate for 30 minutes.

• Heat a large saute pan over medium heat with enough oil to coat the pan. Working in batches, cook the burgers for 4 minutes. Flip and cook for 4 more minutes, or until cooked through.

• Serve on lightly toasted wheat kaiser buns with suggested toppings.

Toppings:

Horseradish mayonnaise (Add a splash of apple cider vinegar and a pinch of salt to store-bought versions.)

Avocado slices

Tomato slices

Pea shoots