📖 Instructions

1. First, drain and rinse two 15-ounce cans of black beans. This step is crucial; nobody wants mushy burgers! Really get all that extra liquid out, or your burger will be very sad.
2. In a large bowl, mash one can of the black beans with a fork or potato masher. You want a chunky texture, not a puree. Leaving some whole beans adds a nice bite.
3. Dice one small onion and mince two cloves of garlic. Sauté them in a skillet over medium heat with a tablespoon of olive oil until softened, about 5-7 minutes. This helps mellow the flavors and prevents them from being too pungent in the final burger. You might be temped to skip this, but trust me, don't!
4. Remove the skillet from the heat and let it cool slightly. Add the sautéed onion and garlic to the bowl with the mashed black beans and the remaining whole black beans.
5. Finely chop one chipotle pepper in adobo sauce (or two, if you’re feeling daring!). Add it to the bowl along with 1/2 cup of cooked brown rice (this acts as a binder), 1/4 cup of chopped cilantro, 1 teaspoon of cumin, 1/2 teaspoon of chili powder, the juice of one lime, and salt and pepper to taste. My rule of thumb is: when in doubt, add more cumin!
6. Mix all the ingredients together thoroughly. Use your hands! It's the best way to ensure everything is evenly distributed. Don’t be afraid to get messy!
7. Add 1/2 cup of breadcrumbs to the mixture, one tablespoon at a time, until the mixture holds its shape. You want the patties to be firm enough to handle, but not dry. If the mixture is too wet, add a bit more breadcrumbs. If it's too dry, add a teaspoon or two of water.
8. Divide the mixture into four equal portions and form them into patties about 3/4-inch thick. They'll shrink a bit when cooking, so don't make them too thin.
9. Heat a tablespoon of olive oil in a large skillet over medium heat. Cook the patties for about 5-7 minutes per side, or until they are heated through and slightly crispy on the outside. Be gentle when flipping them – they can be a little delicate.
10. Alternatively, you can bake the patties in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through. I find this method a little less messy, but the skillet gives a nice crisp crust.
11. Serve the spicy black bean burgers on your favorite buns with your favorite toppings. I recommend pepper jack cheese, smashed avocado, sriracha mayo, lettuce, and tomato. Don’t forget the pickles!
12. Pro Tip: These burgers are great on salads, too! Just crumble one over a bed of mixed greens with a zesty vinaigrette.