Southwest Pinto Bean Burgers With Chipotle Mayonnaise
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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
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).
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.
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.