Black Bean Burgers

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). Start 8m timer

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. Start 1m timer

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.

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. Start 15m timer

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. Start 30m timer

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. Start 14m timer

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.