Start by building your grill for medium-direct heat. For a charcoal grill, load a full chimney of lump charcoal and let it run until the coals are ashed over and glowing orange, about 20 to 25 minutes. Arrange the coals in an even layer across two thirds of the grill floor so you have a cooler zone to slide patties if needed. Target a grate temperature of 375 to 400 degrees Fahrenheit. For a gas grill, preheat all burners on medium for 10 to 15 minutes then turn one burner to low to create that same indirect zone. Brush and scrape the grates until they are clean - this step is non-negotiable for veggie patties.

While the grill heats, spread your drained and rinsed black beans on a clean kitchen towel or several layers of paper towels. Pat them thoroughly dry and let them air out for 10 minutes. Moisture hiding inside those beans will destroy your patty structure over the fire. Do not rush this step. Dry beans are the foundation of a grilled black bean burger that holds together when it counts.

Place the dried black beans in a large mixing bowl. Using a potato masher or a large fork, mash about 75 percent of the beans until you have a thick, chunky paste. You want some whole beans remaining for texture - do not go all the way to a smooth paste or you will lose that satisfying bite. The mixture should hold its shape when pressed between your fingers.

Add the corn, red onion, minced garlic, smoked paprika, cumin, chipotle chili powder, garlic powder, onion powder, salt, black pepper, Worcestershire sauce, and tomato paste to the mashed beans. Fold everything together using a spatula or your hands until evenly combined. Taste the mixture at this point and adjust seasoning if needed. Now add the beaten eggs and panko breadcrumbs. Fold again until the mixture comes together into a thick, scoopable mass that holds its shape. If it feels too wet, add an extra tablespoon or two of panko.

Divide the mixture into four equal portions, roughly 6 oz each. Shape each portion into a round patty about 4 inches wide and three-quarters of an inch thick. Make a slight indent in the center of each patty with your thumb - this prevents the patty from puffing up and doming on the grill. Place the formed patties on a wire rack set over a baking sheet, cover loosely with plastic wrap, and refrigerate for a minimum of 30 minutes. One hour is even better. Cold, firm patties survive the grill. Warm, soft patties do not.

When the grill is at temp and your patties have chilled, pull them from the refrigerator. Brush both sides of each patty generously with neutral oil - avocado or canola. This creates a barrier between the patty and the grates that allows the crust to develop and release cleanly. Do not skip the oil. Place the patties directly over the hot zone of the grill and resist the urge to move them. Close the lid and cook for 4 to 5 minutes without touching.

After 4 to 5 minutes you should see the sides of the patty beginning to look set and slightly darkened around the edges. Slide your fish spatula under the patty with a confident, deliberate motion - no hesitation. Flip once. If the patty sticks even slightly, give it another 30 to 60 seconds and try again. A patty that is ready to flip will release naturally from the grates. Cook the second side for another 4 minutes with the lid closed.

If adding cheese, place a slice on top of each patty during the final 60 seconds of cook time and close the lid to trap heat for a perfect melt. Meanwhile slide your burger buns cut-side down onto the grill over the cooler zone for 45 to 60 seconds until they are toasted and show light grill marks. Toasted buns are a structural requirement for this build - they hold up to the weight of the patty and toppings without going soggy.

Remove the patties from the grill and let them rest on a clean plate or cutting board for 2 to 3 minutes. Yes, we rest the veggie patty just like we rest the meat - it gives the internal structure time to set so the patty stays together when you bite into it. While the patties rest, spread chipotle mayo or smoky aioli on both halves of each toasted bun.

Build your burgers by placing the patty on the bottom bun, then layering on sliced avocado, shredded purple cabbage, and any additional toppings you like - pickled jalapenos, sliced tomato, or a fried egg all work beautifully here. Cap with the top bun and serve immediately alongside grilled corn, seasoned fries, or a crisp slaw. Serve hot while those grill marks are still fresh and that crust is still crackling.