Southwest Pinto Bean Burgers With Chipotle Mayonnaise

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup diced onion
• 1/2 cup dried breadcrumbs
• 1/4 cup chopped cilantro
• 2 tablespoons minced & seeded jalapeno peppers
• 2 tablespoons reduced-fat sour cream
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1 large egg
• 1 (15 ounce) can pinto beans, drained
• 1 (8 3/4 ounce) can no-salt-added corn, drained
• 1/4 cup low-fat mayonnaise
• 1 teaspoon canned minced chipotle chile in adobo
• 1 tablespoon canola oil
• 4 wheat hamburger buns, toased
• 4 romaine lettuce leaves

Recipe

• 1 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. (i didn't like the idea of those whole corn kernels in the mixture, so i gave them a couple of pulses in the food processor. that made the mixture a bit softer, so i ended up adding a bit more bread crumbs to stiffen it up).
• 2 to prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside. if you want it smoother, give it a whirl in the food processor.
• 3 heat canola oil in a large nonstick skillet over medium-high heat. add patties to pan, and cook 4 minutes on each side or until thoroughly heated. toast buns. place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.