Ingredients

• 2 (15-ounce) cans black beans, drained well
• 1/2 cup corn
• 2/3 cup panko bread crumbs
• 2 cloves garlic, minced
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1/4 cup loosely packed cilantro leaves, chopped
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon extra virgin olive oil, plus more if needed for frying

Instructions

1. Add the black beans to a medium mixing bowl. Use a fork or potato masher to mash them, leaving plenty of texture with some whole and partially mashed beans.
2. Stir in the corn, panko bread crumbs, garlic, chipotle chili powder, cumin, cilantro, egg, salt, and pepper. Mix until the ingredients are evenly combined.
3. Divide the mixture into 6 portions and shape each into a patty about 1 inch thick and sized to fit a burger bun.
4. Heat the olive oil in a large skillet over medium heat.
5. Place the patties in the skillet and cook for 4–5 minutes on the first side. Flip carefully and cook for another 4–5 minutes, until heated through and lightly crisped.
6. Serve on buns if desired and top with your favorite burger fixings.

• Avoid over-mashing the beans; texture helps the burgers hold together and improves the bite.
• These patties will not shrink while cooking, so shape them to your preferred final size.
• For a less smoky flavor, regular chili powder can be used instead of chipotle chili powder.
• Store cooked leftovers in an airtight container in the refrigerator and use within 3–5 days.

Combine 1/2 avocado, juice of 1 lime, 1/4 cup loosely packed cilantro, 1/2 tablespoon agave, and 1/2 tablespoon olive oil in a blender. Blend for about 45 seconds until smooth and creamy. Taste and adjust as desired.