2(15-oz.)cans black beans, rinsed, drained, and patted dry
1/2cupplain breadcrumbs (sub almond meal if making gluten-free)
2Tbsp.tahini or creamy almond butter
2Tbsp.adobe sauce (from a can of chipotle peppers)
1 1/2tsp.ground cumin
6buns, lightly toasted(I use Brioche)
Optional toppings: guacamole, caramelized onions, hummus, lettuce, tomato, etc.
Preheat oven to 375°F.
Heat oil in a large skillet over medium. Add onions and bell peppers; cook 6 to 8 minutes, until softened. Set aside to slightly cool.
Place black beans in a large bowl. Using a potato masher or the bottom of a measuring cup, mash about two-thirds of beans; leave the remaining whole. Add the peppers, onions and remaining burger ingredients (eggs through black pepper) to the bowl; stir to combine. If mixture feels too wet to shape, add 2 to 3 Tbsp. more breadcrumbs or almond meal. Shape into 6 burger patties, and place on a parchment or foil-lined baking sheet.
Bake at 375°F for 25 to 28 minutes, gently flipping once halfway through, until lightly golden and crisp.
Place one burger patty on each bun, and add toppings/condiments of choice.
To freeze:Let the cooked burgers cool completely. Individually wrap each burger in foil and place them in an air-tight container. Freeze for up to 3 months.