Blend: Using a small blender, immersion blender or mini food processor, blend together all chipotle aioli ingredients until well combined and smooth. Store in a sealed container in the fridge until needed.  

Prep Ingredients: Rinse and drain the black beans really well. The drier the beans, the better. Peel the onion and cut into chunks. Peel the garlic cloves. 

Mix: Put all the Black Bean Burger Ingredients, except the flour and oil, into a food processor. Pulse until well combined but not totally smooth and pureed (see :42 of video). 

Pre-heat & Coat: Generously coat the bottom of a large skillet with oil and put over medium-high heat. While the skillet is preheating, remove the black bean burger patties from the freezer and lightly coat with flour* (see :53 of video). 

Cook: Once the skillet and oil are hot enough, drop the patties into the skillet**(see very important note below). Cook for 4-5 minutes. Try not to move the patties while they are cooking. Then flip the patties, add a slice of cheese to each patty (optional), cover and cook for an additional 4-5 minutes. 

Assemble & Eat: Once the patties are done cooking, they're ready to be assembled with your favorite toppings and eaten! I highly recommend you give my recommended toppings a try. Together they create a delicious masterpiece! 

Leftovers: Store leftover cooked burgers in the fridge. Store leftover uncooked burgers in the freezer. 

Brioche Buns: Coat the inside surfaces of the buns with a little olive oil or butter and toast until warm and golden brown. 

Red Cabbage: If you use just one of these topping recommendations, it should be this one. Thinly slice the red cabbage and toss it in the lime juice. This can be done right before eating or up to a day or two before. 

Avocado: Add either sliced avocado or mashed avocado to the burgers. I've done it both ways and like them equally.