Southwestern Black Bean Burger

2 cups leftover black beans , seasoned, cooked , and drained
¾ cup tortilla chip crumbs (plus more if needed)
1 large egg
½  cup chopped sweet piquante peppers
¼ cup grated cheddar cheese
¼ cup fresh cilantro, minced
¼ cup onion minced
½ tsp onion salt
¼ cup queso dip, chilled

In a food processor, pulse  all ingredients until blended. *Do not run the processor.*  If the mixture is too thin to form into patties, add more tortilla chip crumbs.
Shape the mixture into 4 patties (about ½ cup each).  If adding a queso center, form ½ the patty, make an indention in the center, fill with queso, and top with second ½ of the black bean mixture.  Be sure to seal all sides well.
Place on a plate or patty, covered tightly with plastic wrap, and refrigerate for 2- 24 hours.) Chill the shaped patties until you’re ready to cook them. When ready to cook,  rub  ½ Tbsp. of oil onto the base of a skillet with a paper towel. Heat over medium heat until oil shimmers. Working in two batches, place 2 patties of the patties in the skillet. Cook for 5 to 8 minutes, turning over half way through.  Take care when handling. Repeat with the remaining patties. Serve hot with preferred fixins.

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