4 jalapenos, cut in half lengthwise and seeded
2 (15 oz) cans black beans, rinsed
1/2 cup medium firm tofu - (or nonvegan substitution is 2 large eggs)
5 tbsp olive oil
1 tsp ground cumin
¼ tsp salt
⅛ tsp cayenne pepper
1 cup panko bread crumbs
1 red bell pepper, seeded and finely chopped
¼ cup minced cilantro
1 shallot, minced
4 oz vegan cream cheese, softened (I like Go Veggie Cream Cheese)
6 oz Vegan cheddar cheese (optional)
Heat broiler to high. Place jalapenos, cut side down, on a foil-lined baking sheet and broil until totally blackened, about 10-15 minutes. Cover with the foil immediately upon removing from the oven and let sit for 5 minutes. remove the skin and finely chop the flesh. Set aside.
Meanwhile, place 2½ cups beans in a large bowl and mash until smooth. In a separate bowl, whisk together the tofu, 1 tbsp oil, cumin, salt, and cayenne. Stir together the mixture, remaining beans, panko, bell pepper, cilantro, and shallot. Mix into the mashed beans.
In a small bowl, whisk together the jalapenos and cream cheese.
Form the burger mix into 6 patties. Divide the cream cheese mixture among the patties and stuff inside them so that the black bean mixture completely surrounds them.
Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties.
Serve warm, topped with cheddar cheese.
These keep in the fridge for a week.