• 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.