South Western Chickpea Burgers on Portobellos with Creamy Adobo Sauce

In a food processor or blender, combine chick peas, half of the green chiles, lime juice, cilantro, salt and spices (if using). Pulse just a few times till blended but not pureed. You want them slightly chunky.

Transfer to a bowl and add egg and bread crumbs. Mix with a spoon till combined.

Heat a grill pan over medium-high heat. Spray lightly with oil. Brush a little bit of oil over both sides of the portobello and ssprinkle with salt. Grill for 3–4 minutes on each side. Remove from the pan and set aside.

Meanwhile, put chipotle peppers and sour cream into a blender. Blend until smooth. Transfer to a small bowl.

Using your hands, make small patties with the bean mixture and place them on the pan. Let cook for 4 minutes until browned. Using a spatula and going against the grill bumps, gently flip them over. Cook another 3–4 minutes. Remove from the heat and place on the mushroom cap (or bun). Top with avocado, scallions, and chipotle cream sauce.