Veggie Black Bean Burger

This is a slightly altered recipe from Everyday Food.  These are DELICIOUS, and my family loved them.  I liked them better than any store bought veggie burger I've had before.  You can determine how thick you want to make the patty AND there patties were great as leftovers too!

1 can (15.5 ounces) black beans, rinsed and drained
1 cans (15.5 ounces) pinto or garbonzo beans, rinsed and drained
1 3/4 cups cooked brown rice
1/3 cup plain dried breadcrumbs
1 bunch scallions, thinly sliced
1/4 cup chopped fresh cilantro
2 large eggs, lightly beaten
Coarse salt and ground pepper
1/3 cup olive oil, divided
8-14 hamburger buns (I like thinner patties, so I actually made 14 patties)
Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, grilled onions, and cucumber

Directions

1. In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.
2. In a large skillet (or pancake griddle), drizzle a little oil over entire pan/griddle at medium-high; add patties and cook until browned and cooked through, about 3 minutes per side. The mixture is a bit sticky, so it works best to smash the patties to desired thickness once you've cooked them on one side and flipped them over to cook other side..  Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.