– 3 cups cooked black beans, drained and rinsed – ⅓ cup grated yellow onion*, (about 1/2 medium) – 2 garlic cloves, minced – 2 chipotle peppers from a can of chipotles in adobo, diced, plus 2 tablespoons adobo sauce – 1 tablespoon tamari – 1 tablespoon balsamic vinegar – 1 teaspoon cumin – ½ teaspoon sea salt – ½ teaspoon black pepper – 1 egg** – 1 cup panko bread crumbs

– Extra virgin olive oil, for brushing – Cooking spray, if grilling – Hamburger buns and desired fixings, for serving

– 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. – Use your 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. – 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. The exact timing will depend on the heat of your stove and cookware. – 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. – Serve with hamburger buns and desired fixings.