Southwest Black Bean Burger
In a large container, soak dried black beans in water and cover overnight. Drain beans and rinse.
In a medium-size, cast-iron skillet, heat 2 tablespoons canola oil over medium heat until smoking.
Add onion and jalapenos. Stir frequently and cook until onions are translucent. Add garlic and stir while cooking for 1-2 minutes. Add chipotle chili and cook until fragrant, about 30 seconds. Transfer mixture to a large mixing bowl.
Place cashews in food processor bowl and pulse until finely
chopped. Add to bowl with onions and chilis.
Add beans and shredded cheese to food processor. Pulse until roughly chopped. Transfer to the bowl with onion, chili and cashew mix.
Add mayonnaise, egg and bread crumbs to processor bowl. Season with salt and pepper and thoroughly mix together.
Scoop a handful of mixture with your hands to form 6-8 round patties. Place on plate and put in freezer for 15 minutes to solidify.
Oil grates and preheat grill on medium-high heat for 10-15 minutes. Take patties out of freezer, lightly brush each patty with olive oil and place on grill oil-side down and coat other side.
Cook patties 3-5 minutes, or until oiled side browns. Flip and cook for another 3-5 minutes. Top with
cheese for the last minute and remove from grill.
Assemble patties on hamburger buns and top with desired toppings and condiments.