I belonged to a 24 hour fitness gym back in 2007. I had a job where I drove all over Southern California, and I wanted to be able to work out wherever I ended up that day or night. So I was on their mailing list, and they sent out a newsletter with a recipe for a vegetarian black bean burger. I've adapted it a little, but it's now my go to veggie burger. Jill loves them, and I do too. I recommend cooking them on a griddle or in a cast iron skillet. If you want to keep it all outside with the burgers you're grilling, just throw that cast iron skillet on the grill and you're good.
Steam carrots in the microwave for 90 seconds. Its enough to soften them up.
Mash black beans with a potato masher. Keep a few whole beans out, as they create better color and texture.
Add remaining ingredients (reserve 1/4 cup of salsa). Mix together. If it needs more wetness to hold, add more salsa. If it's too wet, add bread crumbs or wheat flour.
Form 6 patties - 1/2" thick is good. Place on wax paper on a baking sheet. Refrigerate until you are ready to grill 'em up.
I think these are best cooked on a griddle. Although you can grill them, it's safer to cook them 3-4 minutes per side on a griddle. They should get just a little crisp on the outside.
Add cheese at the end of cooking if you want. Cover with a pot lid to help it melt faster.
Put on a bun, add your favorite ingredients, and you are living the vegetarian dream!
Serving Size 6 Burgers