Instructions

• Make the chipotle mayo: in a food processor or blender combine 1 cup mayonnaise, 2 chipotle peppers in adobo sauce, 1 Tablespoon adobo sauce (from the can), and 2 teaspoons lime juice. Puree until smooth. Season with salt and freshly ground black pepper to taste and set aside in the refrigerator.
• Prepare the black beans: drain and rinse the 15 ounce can black beans. If they are very wet, blot them gently with a paper towel. Place the beans in a large bowl and mash well with a fork until mostly broken down but still slightly textured.
• Process the vegetables: place 1/2 green bell pepper, 1/2 small onion, and 2 cloves garlic (peeled) in a food processor and pulse until finely chopped. Transfer the chopped vegetables to a fine-mesh strainer and press out excess moisture using the back of a spoon. Remove as much liquid as possible.
• Combine the burger mixture: add the strained vegetables to the bowl with the mashed black beans. Add 1 Tablespoon chili powder, 1 teaspoon ground cumin, and salt and freshly ground black pepper to taste. Stir to combine. Add the beaten 1 large egg and mix thoroughly. Stir in 2/3 cup whole wheat breadcrumbs until the mixture is evenly combined and holds together.
• Form the patties: divide the mixture into 4 equal portions and shape each portion into a patty, pressing them flat to an even thickness.
• Cook the patties (choose one method): - Grill: preheat grill to medium and oil the grates. Grill patties 4–5 minutes per side. - Stovetop: heat a lightly greased grill pan or skillet over medium heat and cook patties 4–5 minutes per side. - Oven: preheat oven to 375°F. Lightly oil a baking sheet and bake patties 8–10 minutes per side, flipping once.
• Assemble and serve: place each cooked patty on a hamburger bun or lettuce wrap (use the 4 hamburger buns). Spread chipotle mayo on the bun or patty and add desired burger toppings (lettuce, tomato, etc.). Serve immediately.