Markel Subban

In a large bowl, combine the beans, onion, garlic, chipotle peppers, adobo sauce, tamari, vinegar, cumin, salt and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Fold in the panko..

Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, refrigerate for 20 minutes to firm up or mash the beans a bit more..

Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. Alternatively, preheat an outdoor grill to 205 C (400 F). Lightly brush the patties with olive oil, prepare the grill with cooking spray and grill for 8 minutes on the first side and 4 minutes on the second side. Serve with hamburger buns and desired fixings. Makes 6 servings/p>

Tip: For a vegan version, instead of the egg use 15 mL (1 Tbsp) ground flaxseed mixed with 37 mL (2½ Tbsp) warm water that has sat and thickened for 5 minutes. Increase burger cooking time by 2 minutes, if grilling..