Ingredients
| 2 | 14 oz cans Pastene Black Beans, drained and rinsed | |
| ½ | medium yellow onion, grated | |
| 2 tsp | Pastene Minced Garlic | |
| 2 | Pastene Chipotle Peppers, chopped | |
| 2 Tbsp | Adobo Sauce from Pastene Chipotle Peppers | |
| 1 Tbsp | tamari soy sauce | |
| 1 Tbsp | Pastene Balsamic Vinegar | |
| 1 tsp | cumin | |
| ½ tsp | kosher salt | |
| ½ tsp | black pepper | |
| 1 | egg | |
| 1 cup | panko bread crumbs | |
| Pastene Extra Virgin Olive Oil, for brushing | ||
| cooking spray for the grill | ||
| ⅓ cup | mayonnaise | |
| 1 ½ tsp | Pastene Chipotle Pepper, chopped | |
| hamburger buns |
Directions
- Grate the onion on the large holes of a box grater. The onion will release a lot of liquid. Add the wet onion pulp to the black bean mixture, leaving excess liquid behind on the work surface.
- 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.
- 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 the beans a little bit more.
- Preheat 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.
- Alternatively, 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.
- Combine mayonnaise and additional 1 1/2 teaspoon of chopped chipotle pepper and mix to combine.
- Serve burgers on hamburger buns and top with chipotle mayo and desired fixings.
