Burgers, Black Bean (Serious Eats)

4 (15-ounce) cans black beans, rinsed and drained

vegetable oil

2 medium onions, finely chopped (about 2 cups)

2 large poblano peppers, finely chopped (about 2 cups)

6 medium cloves garlic, minced

1 canned chipotle chile in adobo sauce, finely chopped, plus 1 teaspoon sauce

1 1/2 c. roasted cashews

1 c. finely crumbled feta or cotija cheese

1 1/2 c. panko bread crumbs

2 large eggs

4 T. mayonnaise

Kosher salt and freshly ground black pepper

1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly. 2. While beans roast, heat oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chile and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl. 3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onion and pepper. 4. When beans are slightly cooled, transfer to food processor. Add feta or cotija. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add bread crumbs, eggs, and mayonnaise and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage. 5. Form bean mixture into 12 to 16 patties as wide as your burger buns. Heat 1 tablespoon oil in a large nonstick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.

Makes 12 to 16 patties.

May be made ahead.

Notes:

The chipotle chile and sauce can be doubled for a spicier burger.
Patty mixture can be made through step 4 and stored in a sealed container in the refrigerator for up to 3 days before forming patties and cooking as desired. To freeze, place formed patties on a parchment-lined baking sheet and place in freezer until fully frozen, about 1 hour. Remove from freezer and cut parchment around each burger. Stack frozen burgers with the parchment in between each layer. Transfer to a zipper-lock freezer bag and freeze for up to 3 months. To cook frozen burgers, break apart and spread in a single layer on a baking sheet or cutting board and allow to thaw at room temperature for 1 hour before cooking as directed.
Source: https://www.seriouseats.com/the-best-black-bean-burger-recipe