Black Bean Burgers

<strong></strong>Heat oven to 350°F. Place black beans in single layer on large rimmed baking sheet and bake until beans are dry and mostly split open, 20 to 22 minutes.

Meanwhile, heat oil in large skillet on medium. Add onion, cashews, and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until onion is just tender, 5 to 6 minutes. Stir in garlic and cook 1 minute. Add 2 tablespoons sambal and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let cool 5 minutes.

Transfer cashew-onion mixture to food processor and pulse until nuts are finely chopped. Add beans and pulse until finely chopped. Transfer mixture to large bowl; add mozzarella, egg, panko, 2 tablespoons mayo, and 1/4 teaspoon each salt and pepper; gently fold mixture until it is combined and holds together.

Form mixture into eight 1/2-inch-thick patties (about 3.5 ounces each) and place on parchment-lined baking sheet. Freeze until firm, 1 to 2 hours. (For long-term freezing, see below.)

When ready to cook, heat grill to medium. In small bowl, stir together remaining 1/2 cup mayo and 2 teaspoons sambal. Using 1 tablespoon oil, brush both sides of burgers and grill, covered, until cooked through and grill marks appear, 3 to 5 minutes per side, topping with cheese during last minute of cooking if desired. Grill buns if desired and spread with sambal mayo, then fill with patties, lettuce, tomatoes, and pickles if desired.