Name: Black Bean Burgers
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 cup onion (diced); 4 cloves garlic (rough chopped); 1 cup bell pepper (small dice, or sub poblano pepper or 0.5 jalapeno (optional)); 2 tsp cumin; 2 tsp smoked paprika; 1 tsp coriander; 1 tsp salt; 0.25 tsp chipotle powder (more to taste (or use cayenne or 0.5 tsp chili powder)); 2 cans black beans (rinsed, drained well (3 cups cooked), pat dry); 1 null lime zest (from 1 small lime); 1 tbsp lime juice; 1 tbsp ground flax (mixed with 3 tbsp water to make 1 flax egg); 3 tbsp water (for flax egg); 0.5 cup grated vegan cheese (optional); 0.25 cup cilantro (chopped); 0.25 cup scallions (chopped); 0.5 cup panko breadcrumbs ((or gluten-free breadcrumbs or oats))

Instructions

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1

In a large skillet, heat olive oil (1 tbsp) over medium heat. Sauté the onion (1 cup), garlic (4 cloves), and optional bell pepper (1 cup) until fragrant, tender, and golden (about 8 minutes).
2

Add the cumin (2 tsp), smoked paprika (2 tsp), coriander (1 tsp), salt (1 tsp), and chipotle powder (0.25 tsp). Sauté for 1 minute.
3

Stir in the black beans (2 cans), [zest from 1 small lime], and lime juice (1 tbsp). Mash until mostly combined, leaving some texture (a potato masher or food processor can be used). Taste and adjust seasoning.
4

Prepare the egg (1 flax) by mixing ground flax (1 tbsp) with water (3 tbsp) and let sit for 5 minutes. Once the bean mixture is cool, add the egg (1 flax), optional grated vegan cheese (0.5 cup), cilantro (0.25 cup), scallions (0.25 cup), and panko breadcrumbs (0.5 cup). Mix well. Let stand in the fridge for 10-15 minutes for flavors to meld and moisture to absorb. If still too wet, add more [panko breadcrumbs] as needed.
5

Using clean, damp hands, form and compress tightly into 4 large patties (or 5-6 smaller ones). Smooth the edges. If the mixture is too soft, refrigerate for 30 minutes to firm up.
6

To cook: Heat olive oil (1 tbsp) in a skillet over medium heat. Sear each side for 5-7 minutes until golden and heated through. Alternatively, bake on a parchment-lined baking sheet (spraying tops with olive oil) for 20 minutes at 375 F, flipping halfway.
7

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in an oven, toaster oven, or on the grill.