Ingredients

• 2 , 15 ounce
• 1 cup bread crumbs
• 0.5 cups finely chopped red bell pepper
• 0.5 cups finely chopped green bell pepper
• 1 medium onion , finely chopped
• 2 large eggs
• 2 tablespoons hickory-flavored barbecue sauce
• 2 tablespoons nutritional yeast
• 2 tablespoons salt
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon chili sauce
• 1 tablespoon vegetable oil , or as needed

Instructions

1. 1 Puree black beans in a food processor, or mash with a fork.
2. 2 Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
3. 3 Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
4. 4 Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
5. 5 While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
6. 6 Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.

Nutrition per serving