Ingredients

• 2 (14-ounce) cans black beans, drained and rinsed, patted dry
• 1 tablespoon olive oil
• 7-ounce can diced green chiles (mild or medium), drained
• 1/2 large yellow onion, finely diced
• 1 tablespoon garlic cloves, minced
• 1 1/2 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon smoked paprika
• 1/2 cup breadcrumbs or crushed crackers
• 2 large eggs (or sub 1/3 cup mashed sweet potato, for vegan)
• 1 tablespoon Worcestershire sauce (skip for vegan, or use vegan version)
• 2 tablespoons BBQ sauce
• pinch salt and pepper
• Optional toppings: sliced red onion, Swiss cheese, sliced tomato, lettuce, etc.

Directions

1. Preheat oven to 325 F. Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out. This is optional, but helps burgers not turn out mushy.
2. Meanwhile, sauté olive oil, chiles, onion, and garlic over medium heat until onions are soft, about 5-6 minutes.
3. Place in a large bowl and add the cumin, chili powder, garlic powder, smoked paprika, breadcrumbs, eggs or sweet potato, Worcestershire, BBQ sauce, salt, and pepper.
4. Stir everything together, then add the black beans. Mash well with a potato masher or fork, leaving some chunks of beans.
5. Use hands to form into patties, about 1/3 cup of mixture each, about 3/4-inch thick.
6. To bake, place patties on a parchment paper-lined baking sheet and bake at 375 F for 10 minutes, then carefully flip and cook another 10 min, for 20 minutes total. *If making vegan version with sweet potato, bake 15 minutes on each side. To grill: Place patties on greased aluminum foil and grill at 350 F-400 F for 8 minutes on each side.
7. Serve with your favorite toppings.
8. Store leftovers in the refrigerator for up to 5 days.