On The El Cielo Table - Black Bean Burgers

​Black Bean Burgers

• 3 (15-ounce) cans black beans, drained
• 2 1/2 cups uncooked quick-cooking oats
• 1 medium-size sweet onion, diced
• 1 (4.5-ounce) can chopped green chilies, drained
• 1/2 cup egg substitute or 2 eggs
• 1 cup ketchup
• 3/4 teaspoon garlic salt
• 3/4 teaspoon pepper
• 2 to 3 tablespoons vegetable oil
• 12 hamburger buns
• Toppings: lettuce leaves, tomato slices

Mash beans coarsely with a potato masher in a large bowl. Stir in oats and next 6 ingredients.
Cover and chill 1 hour. Shape mixture into 12 patties.
Heat 2 tablespoons oil in a large skillet over medium heat (careful, if the heat is too high, the burgers will be burnt on the outside and mushy on the inside). Cook patties in batches 6 minutes on each side, adding additional oil as needed. Serve on hamburger buns with desired toppings.
 
Makes 12 servings.
Note: Uncooked patties may be frozen. Thaw in refrigerator, and cook as directed. Freeze cooked patties up to 1 month. To reheat, bake in a shallow pan at 350°F (175°C) for 25 to 30 minutes.
 
Chipotle Mayonnaise

• 1 cup mayonnaise
• 2 teaspoons minced canned chipotles in adobo sauce (adjust to amount of heat wanted)
• 1 tablespoon adobo sauce from can
• 1 tablespoon fresh lime juice
• Handful of cilantro
• season with a little salt

Mix all the above ingredients in a blender.
Prep Time: 15 minutes