Black Bean Burgers

Steps

1. Finely chop the yellow onion and the garlic. Leave the toppings for later: you'll prep them while the patties cook.
2. Heat 1 tablespoon of the neutral oil in a large skillet over medium heat. Cook the yellow onion for 4 minutes, stirring, until soft and golden at the edges, add the garlic and cumin for 30 seconds, then scrape everything into a large mixing bowl.
3. Wipe out the skillet with a paper towel and return it to medium heat, dry. Spread the drained black beans in a single layer and leave them for 3 to 4 minutes, shaking the pan now and then: the surface should turn matte and a few skins should split. This is the step that keeps the patties from going mushy.
4. Tip the hot beans onto the onion in the bowl and mash them coarsely with a fork or potato masher, leaving about half in pieces. Add the beaten egg, panko, smoked paprika, soy sauce, salt and pepper, then mix with your hands until the mixture holds together when squeezed.
5. Divide the mixture into 4 equal balls and flatten each between damp palms into a patty about 3/4 inch (2 cm) thick, about the width of the bun, since it won't shrink as it cooks. Press a shallow dimple into the center with your thumb so it stays flat as it cooks.
6. Heat the remaining 2 tablespoons of neutral oil in the skillet over medium-high heat until it shimmers. Add the patties and leave them alone for 4 to 5 minutes: the underside should form a dark brown crust that releases on its own. Use that time to cut the tomato into thick slices and the red onion into thin rings, rinse and dry the lettuce, and stir the chopped chipotle in adobo into the mayonnaise: that's your sauce.
7. Flip the patties confidently with a wide spatula, reduce the heat to medium and cook for 4 more minutes. Scatter the shredded cheddar over the tops, add 1 tablespoon of water to the pan beside the patties and cover for 1 minute: the steam melts the cheese into a smooth layer.
8. Meanwhile, split the burger buns and toast the cut sides for 1 to 2 minutes in a second dry skillet or under the broiler, until golden and crisp.
9. Build the burgers: chipotle sauce on both halves of the bun, lettuce, cheesy patty, a tomato slice and red onion rings. Close them up and serve right away, while the crust is still crisp.