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.
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
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. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
Made these last night. They were great! After reading the reviews about how the the burgers didn't hold together I tried a tip from Mark Bittman of the New York Times. When he makes salmon burgers he take a quarter of the fish and puts it in a food processor to create a paste to bind the burgers. I took about a third of the beans and did the same thing. It worked perfectly! I grilled them and they didn't fall apart at all.
Surprising. I thought they'd be too spicy for my family but they weren't. I thought they'd fall apart, but they didn't. DD said it tasted like a taco salad in a bun. We'd have these again. I think I'd like some sliced tomatoes on them next time. Avocado would be good too.
Great flavor and didn't have much of a problem getting them to stay together. We are not vegetarians, but didn't miss the meat and will definitely make this again. I served it with baked sweet potato fries.
The flavor of these is fabulous. I probably would have given them 5 stars if not for the falling apart factor. I just drained the beans and did not rinse since that was what the recipe called for, but that was a mistake since that made the mixture very soupy. Next time I will rinse and drain the beans well as well as freezing the patties before cooking as one reviewer recommended. But I definitely will be making these again!
One of my favorite cooking light recipes. The burgers are hard to flip, and I've definitely had a few fall apart on me, but even if they are not perfect, they still taste great. My husband LOVES these and he is not even remotely a vegetarian!
Followed recipe using whole wheat Panko bread crumbs and divided into six patties to cut calories. Froze patties over night before cooking. They were a hit even with my meat-loving husband. I now make up the patties, wrap tightly and freeze. When we want an even quicker supper we just take them from the freezer and saute four minutes on each side. Upon occasion have served with shredded cabbage in lieu of romaine lettuce. Yes, they may tend to crumble when eating, but worth gathering every morsel.
The flavor of these was AWESOME but the amount of trouble it took to keep the patties together was a HUGE detractor. We'll definitely make these again, but next time I think I may put half of the beans and the sour cream in the food processor to make a paste to hold everything together better. I couldn't find minced chipotle chiles in adobo, so I just mixed some southwest seasoning and some chipotle chile powder in with some mayo and it was really good.
The flavors are just fantastic! Mine crumbled a bit while eating but it was good all the same. I'm not a spicy food person, but the chipotle mayo really added a nice depth to the flavor, so don't skip it! The only changes I made was to use panko bread crumbs instead of regular, and added tomatoes with the lettuce to go on the bun.
I have the secret to keeping these together: Make the patties a day before and FREEZE them. When it comes time to cook them, take them from freezer to heated skillet and cook as per the recipe BUT COVER THE SKILLET WITH A LID. This will brown them on the outside, heat them on the inside, AND keep them together. Good luck - the flavors are fantastic!!
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