Ingredients:

  • 2 cans (15 oz / 425g each) black beans, rinsed and patted dry
  • 1/2 cup (45g) oat flour
  • 1/4 cup (60ml) red onion, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) cumin
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) chipotle peppers in adobo sauce, minced
  • 1/2 tsp (3g) onion powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Spread rinsed black beans on a baking sheet and roast for 10–12 minutes until they slightly crack.
  3. Transfer the warm beans to a bowl and mash them with a fork, leaving about 20% of the beans whole for a chunky, rustic texture.
  4. Fold in the minced onion, garlic, soy sauce, smoked paprika, cumin, minced chipotle peppers in adobo, and onion powder.
  5. Gradually stir in the oat flour until the mixture is moist but holds its shape when pressed.
  6. Shape the mixture into 4 equal patties, approximately 1 inch (2.5cm) thick.
  7. Heat olive oil in a skillet over medium-high heat until shimmering.
  8. Place patties in the pan and sear for 4–5 minutes per side until a deep mahogany-colored crust forms and edges appear crisp.