I've made meals that are similar to this one before (like Southwestern Falafel), but this is my absolute favorite so far. It's really tasty. Don't skip the chipotle-mayonnaise; it really adds a LOT to the dish. The recipe only calls for a tiny amount of chipotle peppers in adobo sauce, so you can freeze the remainder of the can to use in other recipes. An 8 oz can is only like $1, so you can afford it. As usual, this recipe is from Cooking Light. My only change was that I omitted the cilantro, because we don't like fresh cilantro much. Oh, and we were out of Tabasco sauce so I used a squirt of sriracha instead. That made it very spicy!!
Southwest Pinto Bean Burger with Chipotle Mayonnaise
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat 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 no salt-added whole-kernel corn, drained
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
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.
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
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. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
Note from the magazine about freezing the chiles: Puree remaining chiles and adobo sauce, and freeze in an ice-cube tray. Remove frozen cubes, cover in plastic wrap, and store in a zip-top bag in the freezer. Add a cube to flavor chili.
Note from Lauren about freezing the chiles: I just dumped the contents of the can into a small tupperware container and stuck it in the freezer. I didn't feel like pulling out the food processor.