Black Bean Burgers with Chipotle Mayo

Ingredients

• 2 15 oz cans Black Beans (drained, rinsed, and spread on a sheet tray)
• 2 tablespoons Olive Oil (for sautéing onion)
• 1 medium Yellow Onion (outer layer removed, diced)
• 3 cloves Garlic (minced)
• 3 chilies Roasted Hatch Chilies (chopped; can substitute roasted poblano or canned green chilies)
• 0.75 cup Cashews (roasted, salted, coarsely pulsed)
• 0.5 cup Cotija Cheese (crumbled (about 2‑3 oz))
• 0.75 cup Panko Breadcrumbs (plain, toasted)
• 1 large Egg (room temperature)
• 0.5 cup Mayonnaise (divided: half for burger mix, half for chipotle mayo)
• 1 chipotle pepper Chipotle Pepper in Adobo Sauce (plus 1 tablespoon adobo sauce)
• 1 teaspoon Lime Juice (optional, for chipotle mayo)
• to taste Salt
• to taste Black Pepper
• 6 pieces Burger Buns (soft hamburger buns)
• 1 cup Arugula (fresh, for topping)
• 6 slices Pepper Jack Cheese (optional, melted on top)

Instructions

1. Dehydrate the Beans

   Drain and rinse the two 15‑oz cans of black beans, spread them in a single layer on a sheet tray, and bake in a pre‑heated 350°F oven for about 20 minutes until the beans are slightly dried and split open.

   Time: PT20M

   Temperature: 350°F

2. Prep Aromatics

   While the beans bake, peel the onion, remove the outer skin layer, and dice it. Mince the garlic cloves.

   Time: PT5M

3. Sauté Onion

   Heat 2 Tbsp olive oil in the skillet over medium heat, add a pinch of salt, and sauté the diced onion until softened and lightly golden, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium heat

4. Add Garlic

   Add the minced garlic to the skillet and cook for just 30 seconds until fragrant; do not let it brown.

   Time: PT30S

   Temperature: medium heat

5. Pulse Cashews

   Place the roasted salted cashews in the food processor and pulse until coarsely chopped, about 2 minutes.

   Time: PT2M

6. Make Chipotle Mayo

   In a mini chopper, combine the chipotle pepper, 1 Tbsp adobo sauce, ½ cup mayonnaise, and optional lime juice; blend until smooth.

   Time: PT2M

7. Process Dehydrated Beans

   Transfer the baked beans to the food processor and pulse a few times until they are broken up but still have some texture (about 3 minutes).

   Time: PT3M

8. Combine Burger Mixture

   In a large mixing bowl, combine the processed beans, sautéed onion‑garlic mixture, pulsed cashews, crumbled Cotija, ¾ cup panko, 1 egg, 2 Tbsp chipotle mayo, and chopped hatch chilies. Mix gently until just combined.

   Time: PT5M

9. Form Patties

   Divide the mixture into 4‑ounce portions (about 6‑8 patties) and shape with wet hands into discs slightly larger than the buns.

   Time: PT5M

10. Cook Burgers

    Preheat the skillet or grill over medium‑high heat. Brush one side of each patty with a thin layer of oil and place the oiled side down. Cook 3‑4 minutes until a deep brown crust forms, then brush the opposite side with oil and flip; cook another 2‑3 minutes until heated through.

    Time: PT7M

    Temperature: medium‑high heat

11. Toast Buns

    While the burgers finish cooking, place the cut side of each bun in the same pan and toast for 1‑2 minutes until lightly golden.

    Time: PT2M

    Temperature: medium‑high heat

12. Assemble Burgers

    Spread a generous layer of chipotle mayo on the bottom bun, place the burger patty, top with a slice of pepper jack cheese, a handful of arugula, and any extra mayo if desired. Cap with the top bun.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

18 g

Carbohydrates

35 g

Fat

25 g

Fiber

8 g