This vegan mixture is too delicate to cook on the grill, but dredged in cornmeal and fried, it produces a crunchy crust you will love.
2 (15-oz.) cans black beans, well drained 2 Tbs. chopped cilantro 1/2 to 1 chipotle chili, rinsed Salt and freshly ground pepper Cornmeal for coating 3 Tbs. mayonnaise 1 to 2 tsp. adobo sauce from chipotle chilies 2 Tbs. vegetable oil 4 burger buns or other rolls Lettuce leaves and tomato slices Quick Confetti Corn Relish
Place half of beans in small bowl and mash to a smooth paste. Stir in remaining beans along with cilantro and chipotle chili. Season to taste with salt and pepper. Form into 4 patties. Dip in cornmeal to coat lightly. Refrigerate on waxed paper-lined tray, at least 30 minutes. Meanwhile, in small bowl, blend mayonnaise and adobo sauce. In large skillet, heat oil over medium heat. Carefully add bean patties and sauté about 1 minute. Carefully turn and sauté 1 minute longer or until heated through. Spread bun or roll bottoms with mayonnaise mixture. Top with lettuce, tomato and hot bean patties. Top with Quick Confetti Corn Relish and bun or roll tops. Serves 4.