Southwest Black Bean Burger
Classic southwestern flavors give these Southwest Black Bean Burgers a South of the Border flair. Black beans are a great source of protein and fiber, with less fat than beef or turkey.
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 canola oil over medium heat until it starts to smoke.
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 bowl. Season with salt and pepper and mix together thoroughly.
Form 6-8 round patties. Place on plate and put in freezer for 15 minutes to solidify.
Oil grates and preheat grill to 400°F. Remove patties from freezer, lightly brush each patty with olive oil and place on grill oil-side down. Coat the other side.
Cook patties 3-5 minutes. Flip and cook for another 3-5 minutes. Top with cheese for the last minute to melt and remove from grill.
Assemble patties on burger buns with your favorite toppings and condiments.