• two (15-ounce) cans black beans, rinsed
  • one ounce tortilla chips, crushed coarse (1/2 cup)
  • four scallions, cut into one- inch lengths
  • 1/2 cup fresh cilantro leaves
  • two garlic cloves, peeled and smashed
  • two large eggs
  • two tablespoons all-purpose flour
  • one teaspoon ground cumin
  • one teaspoon hot sauce
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  • six hamburger buns
  • Line rimmed baking sheet pan with triple layer of paper towels and spread black beans over towels. Let stand for fifteen minutes. Process tortilla chips in food processor until finely ground, about thirty seconds. Add scallions, cilantro, and garlic and pulse until finely chopped, about fifteen pulses, scraping down sides of bowl as needed. Add beans and pulse until beans are roughly broken down, about pulses. Whisk eggs, flour, cumin, hot sauce, coriander, salt, and pepper together in large bowl until well combined. Add beans mixture and mix until just combined. Cover and refrigerate for at least one hour or up to twenty-four hours. Adjust over rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet pan. Divide bean mixture into six equal portions. Firmly pack each portion into tight ball, then flatten to three-half- inch wide burgers. Heat one tablespoon oil in twelve inch nonstick skillet over medium heat until shimmering. Carefully place three burgers in skillet and cook until bottoms are well browned and crisp, about five minutes. Flip burgers, add one tablespoon oil, and cook second side until well browned and crisp, three to five minutes. Transfer burgers to prepared rack and keep warm in oven. Repeat with remaining three patties and remaining two tablespoons oil. Transfer burgers to bun and serve.
  • three tablespoons mayonnaise
  • three tablespoons sour cream
  • two tablespoons minced canned chipotle chili in abobo sauce
  • one minced garlic clove
  • 1/8 teaspoon salt

Makes about 1/2 cup. You can vary the spiciness of this sauce by adjusting the amount of chipotle. Whisk three tablespoons mayonnaise, three tablespoons sour cream, two tablespoons minced canned chipotle chili in adobo sauce, one minced garlic clove, and 1/8 teaspoon salt together in small bowl. Cover and refrigerate for at least one hour. (Sauce can be refrigerated for up to twenty-four hours.)





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