2 (15-oz) cans black beans, drained
1 cup chopped walnuts
2 large eggs (or equivalent vegan egg substitute)
2-3 heaping tablespoons green curry paste
1 bunch cilantro, chopped
1/4 cup flour
1 teaspoon salt
1/4 cup olive oil
Combine 1 1/2 cans of black beans, walnuts, eggs and curry paste in a blender. Pulse until the nuts are in small pieces and beans make a thick paste, 15-30 seconds.
Pour this mixture into a large mixing bowl and stir in remaining half can of black beans, cilantro, flour and salt. Stir to combine until the mixture is thick enough to hold shape, but still "super sticky." It's ok to add extra flour if you feel it needs it to hold together. Just add 1 tablespoon at a time.
Using your hands, pick up approximately 1/2 cup of mixture. (Yes, it'll be a little sticky.) Form a patty in your hands. Patty should be able to be compressed and taken from hand to hand, even though it will leave residue on your hands and feel very soft. It will not feel like a raw hamburger patty, but it should hold itself together just enough to get to the pan.
Heat the olive oil in a pan over medium high heat. Add patties one at a time and cook for 1-2 minutes on each side. Patties will brown, form an exterior crust,and be easy to flip, but still soft. Once cooked, remove from pan and place on a paper towel or piece of parchment paper.
Serve immediately or allow to cool and refrigerate or freeze for longer storage. Store refrigerated burgers wrapped individually in paper towels and in zip-top bags for up to a week. Freeze burgers, separated by parchment paper, for up to 6 months. To reheat, thaw, wrap in a paper towel and place in microwave for 30 seconds on high. You can also reheat premade patties in the oven at 250°F for 15 minutes.