Ingredients – 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**

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. Notes *Grate the onion on the large holes of a box grater. As you grate it, the onion will release a lot of liquid. That's normal! Add the wet onion pulp to the black 

bean mixture, leaving excess liquid behind on your work surface. **These can be made vegan by replacing the egg with a "flax egg" (mix 1 tablespoon ground flaxseed with 2.5 tablespoons warm water and set aside for 5 minutes to thicken). The vegan burgers are cohesive and they cook/grill well, but they're not as firm in the middle as the egg version. I recommend increasing the cooking time slightly on the grill - I do 8 minutes on the first side and 6 minutes on the second side.

Ingredients – 4 large portobello mushrooms – Extra-virgin olive oil, for drizzling – Balsamic vinegar, for drizzling – Tamari, for drizzling – Sea salt and freshly ground black pepper For Serving – 4 hamburger buns, warmed or toasted – Lettuce – Sliced tomato – Sliced red onion

– Pickles – Ketchup, mayo, mustard – Pesto, Guacamole, or Chipotle Sauce, optional Instructions – Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.

– Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender. – Place the mushrooms onto the buns and serve with desired fixings.