Southwestern Black Bean Burgers

Combine the black beans, corn, chipotle, adobo liquid and cilantro in a blender or food processor. Blend or pulse a few times until partially pureed, but not turned into mush.

Transfer to a bowl. Add the egg, 1 cup bread crumbs and garlic powder, and mix together. Season with salt and pepper.

Form into 2 large or 4 smaller patties.

Put the 2 teaspoons of bread crumbs a plate. Add the patties to the plate and cover the patties with the crumbs. Cover the plate and refrigerate for at least 20 minutes (can be made ahead and refrigerated at least a few hours at this point).

Heat the vegetable oil in a skillet over medium heat.

Add the black bean burgers and cook until browned on both sides, flipping once, about 4 minutes on each side.

I served mine on burger buns with a little mayo and a tomato slice.

Recipe adapted from: Katherine Martinelli’s Blog. She made 2 BIG burgers, but when I made them I realized that they were too big for my taste so I made 4 smaller burgers.