Spicy Black Bean Burgers with Chipotle Mayo

By AnnieMro

Ingredients

• Spicy Chipotle Mayo
• 3 1/2 tablespoons Mayonnaise
• 1 tablespoon chopped Chipotle Chile in Adobo Sauce
• Black Bean Burgers
• 1 (15-ounce) can Reduced-Sodium Black Beans, rinsed and drained
• 1 ⁄2 Red Bell Pepper, roughly chopped
• 1 ⁄2 cup roughly chopped green onions
• 3 tablespoons roughly chopped Fresh Cilantro
• 3 Garlic Cloves
• 1 ⁄2 cup Quick-Cooking Oats
• 1 Large Egg
• 1 teaspoon Frank's Hot Sauce
• 1 tablespoon Ground Cumin
• 1 ⁄4 teaspoon Kosher Salt
• Cooking Spray
• 4 Whole Wheat Rolls
• 1 medium (4 ounces) Hass Avocado, thinly sliced

Preparation

Step 1

For the spicy chipotle mayo: In a small bowl, combine the mayonnaise and chipotle. Set aside.

For the black bean burgers: Dry the beans well after rinsing (any extra moisture will keep the burgers from holding together well). Put the beans in a medium bowl and mash them with a fork or potato masher until thick and pasty.

In a food processor, combine the bell pepper, scallions, cilantro, and garlic and pulse until finely chopped. Add the oats, egg, hot sauce, cumin, and salt and pulse a few times, until mixed well. Fold the mixture into the mashed beans. Form the mixture into 4 patties (using slightly oiled or wet hands helps) and put them on a baking sheet lined with wax paper. (If the mixture is too wet, refrigerate it for 30 minutes or add another tablespoon of oats.)

Freeze for at least 2 hours before cooking.

To cook, heat a nonstick skillet over medium heat. Lightly spray the skillet with oil and cook the frozen burgers until browned, about 7 minutes per side. (Alternatively, preheat a grill to medium, lightly spray a sheet of foil with oil, put the burgers on the foil,and grill until browned, 7 to 8 minutes per side.)

To serve, place the burgers on the buns, and top with the spicy chipotle mayo and avocado slices.