A flavorful twist on a classic veggie burger
4. Transfer black bean mixture to bowl with egg mixture. Use a rubber spatula to gently stir ingredients until just combined.
5. Use wet hands to divide black bean mixture into 4 portions and form 4 lightly packed balls. Gently flatten each ball into a circle that measures 3 1/2 inches across. Transfer patties to a plate and refrigerate for 10 minutes.
6. Meanwhile, in a small bowl, stir mayonnaise and sriracha until well combined. Set aside.
7. When patties are ready, heat oil in a 12-inch nonstick skillet for 1 minute (oil should be hot but not smoking). Carefully place patties in skillet and cook over medium heat until well browned on the first side, 4 to 6 minutes.
8. Use a spatula to gently flip patties. Cook until well browned on the second side, 4 to 5 minutes.
9. Serve with lettuce and sriracha mayonnaise.
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