Step 1

Prep the beans: In a large bowl, mash the black beans until most are broken down but some texture remains. You can use a potato masher or your hands like I do.

Step 2

Sauté the peppers: Heat a bit of olive oil in a pan over medium heat. Add chopped red bell pepper and sauté for 4–5 minutes until softened and slightly charred. Set aside.

Step 3

Mix the base: Add the sautéed peppers to the mashed beans along with vegan beef ground, spices (cumin, chipotle powder, smoked paprika, oregano, hing), chipotle pepper, adobo sauce, thyme, chopped herbs, breadcrumbs, nutritional yeast, ground cashews, ketchup, salt, and pepper to taste. Mix well to combine. Use your hands for best results!

Step 4

Form patties: Measure out ¾ to 1 cup of the mixture per patty. Use a 5-inch cookie cutter for uniform shape if you like, pressing the mixture firmly inside, then gently pulling the cutter up while pressing down slightly in the centre. You can make the burgers bigger or smaller depending on your preference.

Step 5

Bake: Preheat your oven to 375°F. Place patties on a parchment-lined baking sheet and brush the tops with olive oil. Bake for 10–12 minutes on one side, flip, brush again, and bake another 10–12 minutes.

Step 6

If freezing, then once cooled from the oven, place in a air-tight freezer safe container- it can stay for up to 4 months in the freezer. If you immediately, optional pan-sear: For a crispier finish, heat a bit of olive oil in a skillet over medium heat and sear the patties on both sides until golden brown. I highly recommend pan-searing finish!

Step 7

Assembling: On your favourite burger bun, add a burger, vegan cheddar cheese, tomato slice, pickles, pickled red cabbage and topped with chipotle tartar sauce.

Step 8

In a small bowl, combine the chipotle mayo, lemon juice, dill, capers, pickles, jalapeño (if using), and maple syrup. Mix well until smooth and creamy. Add salt and pepper to taste.

Step 9

Refrigerate for 15–20 minutes before serving to let the flavours meld.

Step 10

Thinly slice the red cabbage and set aside.

Step 11

In a small pot, combine rice vinegar, water, cane sugar, salt, mustard seeds, bay leaf and chili flakes. Bring to a gentle boil over medium heat, stirring until sugar and salt dissolve.

Step 12

Remove from heat and add the cabbage to the pot. Stir to ensure it’s fully submerged.

Step 13

Let the cabbage sit in the hot liquid for at least 30 minutes. For deeper flavour, refrigerate for 1–2 hours or overnight. It can be placed in a clean jar once cooled and refrigerated for up to 2 weeks.

Step 14

Drain before using as a topping on your burgers.