Step 1

Saute onion and garlic over medium heat until golden, tender and fragrant. Add the spices and salt, and saute 1 minute.

Step 2

Add the drained black beans, zest and lime juice. Stir well, then mash with a potato masher until mostly mashed, leaving a little texture, then stir until combined. (You could also pulse in a food processor). Taste, adjust heat level.

Step 3

At this point you can add ¼-⅓ cup ground flaxseed if you want this vegan. Otherwise, let cool, add the egg, cilantro, scallions and the bread crumbs and mix well until combined well.  Let stand 10-15 minutes so the breadcrumbs or/flax have a chance to absorb moisture.

Step 4

Using clean damp hands, form and compress tightly into 4 large patties (or 5 or 6 smaller ones), smoothing the edges. If the mixture seems too soft either refrigerate to firm up, for 30 minutes, or add more bread crumbs/flax.

Step 5

Heat 1 tablespoon oil in a skillet, over medium heat. Sear each side 5-7 minutes, or until golden and heated all the way through (you want the egg to cook though). Place in a warm oven until ready to serve – and feel free to top with melty cheese.

Step 6

Refrigerate or freeze the seared black bean burgers for later use ( let cool, then wrap tightly in plastic wrap).

Step 7

To reheat, warm in an oven, toaster oven or on the grill. (Great for making ahead)

Step 8

Serve on toasted buns, with chipotle mayo, Mexican slaw or Curtido and avocado if you like, or over a bed of dressed greens and/ and grains with fresh veggies!