Southwest Pinto Bean Burgers With Chipotle Mayonnaise

• Burgers
• 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
• Chipotle Mayonnaise
• 1/4 cup low-fat mayonnaise
• 1 teaspoon canned minced chipotle chile in adobo
• Remaining ingredients
• 1 tablespoon canola oil
• 4 wheat hamburger buns, toased
• 4 romaine lettuce leaves

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.

burgers, onion, breadcrumbs, cilantro, peppers, sour cream, hot pepper, ground cumin, fresh ground black pepper, salt, egg, pinto beans, salt, mayonnaise, lowfat mayonnaise, chipotle chile, remaining ingredients, canola oil, buns

Taken from www.food.com/recipe/southwest-pinto-bean-burgers-with-chipotle-mayonnaise-126734 (may not work)