In a large pan, sauté the onion and garlic over medium heat until golden. Add the spices and salt and continue to fry 1 minute.
Add the rinsed and drained black beans and the lime zest and juice. Stir well, then using a potato masher, mash the mixture until it resembles a puree.
Let cool, then add the egg, cilantro, green onions, and breadcrumbs. Combine thoroughly. Let rest 10 to 15 minutes.
Shape and firmly press the black bean mixture into 4 large patties (or 5 to 6 smaller ones). If the mixture appears to be too soft, refrigerate for 30 minutes.
Heat 1 tablespoon of oil in a pan set over medium heat. Sear each side of the patties 5 to 7 minutes, or until golden and heated through.
Place in a warm oven until ready to serve. Top each patty with slices of Armstrong Mexican Fiesta Marble Jalapeño cheese.
Serve on toasted buns with toppings of your choice, we recommend chipotle mayonnaise and Mexican-inspired coleslaw.
