Recipes

Preheat oven to 350°F (175°C). 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.

While beans roast, heat 2 tablespoons oil in a medium skillet until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add chipotle chili and sauce, transfer to a large bowl.

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.

When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped. Transfer to bowl with onion/pepper mixture. Add breadcrumbs, egg, and mayonnaise and season with salt and pepper. Fold together gently. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.

Form bean mixture into 6 to 8 patties. From here you can either cook on the grill (lightly oil the burgers) or on the stove using lightly oiled cast iron and moderate heat in both cases. Either way, let the burgers get browned and crisp on the outside.

And of course, there are the condiments. I love mixing some of chipotle in adobo sauce with mayo for zingy zippy flavor.

Get out there and grill!