Ingredients:

  • 1/2 cup Mayonnaise (high-quality, full-fat preferred)
  • 1–2 tbsp Chipotle Peppers in Adobo Sauce, finely minced
  • 1 tbsp Fresh Lime Juice
  • 1/2 tsp Garlic Powder
  • Pinch of Kosher Salt
  • 1 tbsp Olive Oil (or neutral cooking oil)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 (425g/15 oz) cans Black Beans, thoroughly rinsed, drained, and patted very dry
  • 1 large Egg (or flax egg substitute)
  • 1 tbsp Chipotle Pepper in Adobo Sauce, pureed
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1 tsp Worcestershire Sauce (optional)
  • 1 cup Panko Breadcrumbs (or rolled oats, blitzed)
  • 1/4 cup All-Purpose Flour (plus extra for dusting)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 4 Burger Buns (brioche or wholemeal)
  • Toppings: Sliced cheese (optional), sliced red onion, lettuce, tomato, Extra oil for frying

Instructions:

  1. Combine Ingredients: In a small bowl, whisk together the mayonnaise, minced chipotle, lime juice, garlic powder, and salt. Cover and refrigerate while preparing the burgers to allow the flavors to marry.
  2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 5–7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and set aside to cool slightly.
  3. Process Beans (The Key Step): Place half of the thoroughly dried black beans into the food processor. Pulse 5–6 times until coarsely chopped but not fully puréed. The goal is texture, not paste.
  4. Mash Remaining Beans: Place the processed beans and the remaining whole beans into a large mixing bowl. Mash the whole beans gently with a fork until about 70% of them are broken down.
  5. Mix Base: To the bean mixture, add the cooled sautéed onions and garlic, egg, pureed chipotle, smoked paprika, cumin, chili powder, and Worcestershire sauce (if using). Stir well to combine evenly.
  6. Add Binder: Gradually incorporate the panko breadcrumbs and all-purpose flour. Mix thoroughly using your hands or a sturdy spatula until a firm, cohesive mixture forms. If too sticky, add flour 1 tablespoon at a time.
  7. Shape and Chill (Do Not Skip!): Divide the mixture into four equal portions. Gently form each portion into thick, 1.5 cm (¾ inch) patties. Place the patties on the parchment-lined baking sheet, cover lightly, and refrigerate for a minimum of 30 minutes.
  8. Cook Patties: Heat a large skillet over medium-high heat with a tablespoon of oil (or preheat oven to 200°C/400°F). Carefully place the chilled patties in the hot skillet. Cook for 6–8 minutes per side, until deeply browned and crisp. (If baking: brush patties lightly with oil and bake for 12 minutes, flip, and bake for another 8–10 minutes).
  9. Assemble: During the final minute of cooking, top the patties with cheese slices (optional) and cover until melted. Lightly toast the burger buns. Spread a generous slathering of Chipotle Mayonnaise on both sides of the bun, layer the patty, desired toppings (lettuce, tomato, onion), and serve immediately.