Ingredients

• 3 cups cooked black beans (drained and rinsed)
• ⅓ cup grated yellow onion* ((about 1/2 medium))
• 2 garlic cloves (minced)
• 2 chipotle peppers from a can of chipotles in adobo (diced, plus 2 tablespoons adobo sauce)
• 1 tablespoon tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon cumin
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 egg
• 1 cup panko bread crumbs
• Extra virgin olive oil (for brushing)
• Cooking spray (if grilling)
• Hamburger buns and desired fixings (for serving)

Directions

• 1. In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
• 2. Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
• 3. Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
• 4. Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
• 5. Serve with hamburger buns and desired fixings.

Photos