2 (15-ounce) cans black beans, rinsed and drained
4 tablespoons vegetable oil, divided
1 medium onion, finely chopped (about 1 cup)
1 large poblano pepper, finely chopped (about 1 cup)
3 medium cloves garlic, minced
1 chipotle chile in adobo sauce, finely chopped, plus 1 teaspoon sauce
3/4 cup roasted cashews
1/2 cup finely crumbled feta (or cotija cheese)
3/4 cup panko bread crumbs
1 large egg
2 tablespoons mayonnaise
Kosher salt & black pepper
Cheese for topping (optional)
6 to 8 hamburger buns, toasted
Condiments as desired
This recipe is inspired by the great  J. Kenji López-Alt and the folks at Serious Eats in their testing around how to avoid mushy black bean burgers.


1.Preheat oven to 350°F (175°C)
2.Spread black beans in a single layer on a foil-lined rimmed baking sheet. (roast for 20 min)
3.Remove from oven and allow to cool
4.While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes.
5.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.
6.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 onions and peppers.
7.When beans are slightly cooled, transfer to food processor. Add cheese. 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, egg, 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.
8. Form bean mixture into 6 to 8 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.
9.Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

This recipe is inspired by the great  J. Kenji López-Alt and his testing around how to avoid mushy black bean burgers.

The trick is to spread a couple of cans of drained beans onto a baking sheet and put them in the oven for twenty minutes. They won’t look pretty, but, you will be able to taste the transformation. 🙌