Black Bean Burgers with Chipotle Spread
For the chipotle spread:
½ cup nonfat mayonnaise
½ cup dairy free mayonnaise alternative
1 tablespoon fresh lime juice
2-3 chipotle chilies in adobo sauce*
1 tablespoon adobo sauce from chipotle peppers
For the bean burgers:
a little oil or cooking spray, to prepare the baking sheet
1 14 ounce can black beans, drained and rinsed
½ red bell pepper
½ onion, cut into wedges
3 cloves garlic, peeled
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1-2 teaspoons chili sauce or hot sauce*
¾ cup bread crumbs
4 whole wheat buns, toasted
*sold in cans and jars at Mexican markets or the Mexican food section of most grocery stores.
To make the chipotle spread:
In a food processor, combine the mayonnaise, lime juice, chipotle chilies and adobo sauce. Pulse until smooth and well blended.
To make the bean burgers:
If baking the bean burgers: Preheat the oven to 375 degrees. Prepare a baking sheet with a light coating of oil or cooking spray.
In a medium bowl, mash the beans with a fork until they form a thick paste, but retain some lumps for texture.
Add the bell pepper, onion and garlic to a food processor. Pulse until finely chopped. Stir the veggie mixture into the mashed beans.
Stir the egg, chili powder, cumin, salt and chili sauce together in a small bowl.
Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
Place the bean patties on a baking sheet and bake for about 10 minutes on each side.
Place the patties on foil and grill over medium heat for about 8 minutes on each side.
Spread a thin layer of the chipotle mayonnaise over the toasted buns. Place a bean burger and your favorite burger veggies on one toasted bun. Close with the other bun and enjoy.