Southwest Pinto Bean Burgers with Chipotle Mayonnaise
1/2 cup diced onion
1/2 cup breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeno pepper
2 tablespoons sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can whole-kernel corn, drained
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce
Hamburger buns, toasted
To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
Heat large nonstick skillet over medium-high heat. Spray skillet with nonstick cooking spray and add patties to pan, cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty 1 tablespoon mayonnaise, tomato, avocado, lettuce, and top half of bun.
*These burgers are a bit hard to keep together which makes flipping them an adventure. One of the reviews I read suggested refrigerating them for a few hours before cooking.
*I had enough bean mixture to make six patties.
Adapted from Cooking Light