Ingredients:

  • 2 cans black beans, 15 oz each (rinsed and thoroughly drained)
  • 1 Tbsp olive oil (for sautéing)
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chipotle powder
  • 1/2 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 4 Tbsp mayonnaise
  • 1 chipotle pepper in adobo sauce (seeds removed, optional)
  • 1 Tbsp lime juice
  • 1/2 tsp garlic powder
  • Oil (for cooking patties)

Instructions:

  1. Rinse and thoroughly drain both cans of black beans. Spread them on a towel-lined baking sheet and pat them bone dry. Roast them at 350°F (175°C) for 10 minutes to pull out excess internal water.
  2. Heat 1 Tbsp olive oil over medium heat. Add the diced red onion and sauté until fragrant and soft (about 4 minutes). Add minced garlic, cumin, smoked paprika, and chipotle powder. Cook for 60 seconds until fragrant. Remove from heat and let this mixture cool slightly.
  3. Place half of the dried black beans into the food processor. Pulse only 5–7 times until chunky. Mash the other half of the beans separately in a bowl with a fork until they form a dense, sticky paste. Combine the pulsed and mashed beans, the cooled aromatic mixture, breadcrumbs, flour, and the egg in a large bowl. Mix thoroughly. If the mixture feels too wet, add an extra tablespoon of breadcrumbs.
  4. Divide the mixture into 4 equal portions. Form thick, sturdy patties (about 3/4 inch thick). Press them firmly to eliminate air pockets.
  5. Place the shaped patties back on the parchment-lined baking sheet and refrigerate for a minimum of 15 minutes. This rest is what binds the starches and guarantees the burgers hold their shape during cooking.
  6. Combine the mayonnaise, 1 chipotle pepper, lime juice, and garlic powder in a small processor or blend vigorously by hand until smooth and creamy.
  7. Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat with a light coating of oil. Place the chilled patties in the hot pan. Cook for 4–5 minutes on the first side. DO NOT attempt to flip until a dark, golden-brown crust has formed and the burger releases easily from the pan. Flip and cook for another 4–5 minutes until both sides are beautifully browned and the patty is heated through.