Southwest Pinto Bean Burger

We love trying out new vegan burgers and especially like burgers made with beans.  The sauce makes this extra special.  I could only find Adobo Salsa and it worked out fine for the sauce.

Southwest Pinto Bean Burgers with Chipotle Vegan Mayo

Adapted from Web

1/2         cup diced onion

1/2         cup dry breadcrumbs

1/4         cup chopped cilantro

2            tablespoons minced and seeded jalapeno pepper

2            tablespoons vegan sour cream

1            teaspoon hot pepper sauce

1/2         teaspoon ground cumin

1/2         teaspoon garlic salt

1/4         teaspoon freshly ground black pepper

1/8         teaspoon salt

1            replacement for large egg

1            15 oz. can pinto beans, drained

1            8 oz. can no salt-added whole kernel corn, drained

Chipotle Vegan Mayonnaise

1/2         cup vegan mayonnaise

1            teaspoon canned minced chipotle chile in adobo sauce (I could only find

                                                Adobo salsa so I added couple tablespoons of that)

Oil for frying, buns and romaine 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” patty, and refrigerate for 10 minutes.

To prepare chipotle vegan mayo, combine vegan mayo and 1 teaspoon chipotle in a small bowl; set aside.

Heat 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 mayo, 1 lettuce leaf and top half of bun.  **We added fresh avocado slices.