Quick & Easy Black Bean Burgers (Vegan Optional)

Ingredients:

3 cups cooked black beans, drained and rinsed
⅓ cup grated yellow onion (about 1/2 medium)

3 garlic cloves, minced
2 chipotle peppers from a can of chipotles in adobo, diced
1 tablespoon tamari
1 tablespoon Worcestershire sauce
½ tablespoon balsamic vinegar

½ tablespoon liquid smoke
½ teaspoon sea salt
½ teaspoon black pepper
1 egg (use vegan egg substitute if needed)
1 cup panko bread crumbs
Extra virgin olive oil
Hamburger buns and fixings of choice

Directions:

1. In a large bowl, combine the beans, onion, garlic, adobo peppers, tamari, Worcestershire, balsamic, liquid smoke, salt, and pepper. Use a potato masher to mash until the mixture holds together with some chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.

2. Use 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. 

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.

Pair with California Syrah