Chipotle Black Bean Burgers with Corn Topped with Mango Pineapple Salsa



2 slices of high-quality white bread, torn into pieces ( I used Pepperidge Farm )
2 large eggs
1 TBS. olive oil
1 tsp. ground cumin
1/2 tsp. salt
2 (15-oz.) cans of black beans, rinsed well and drained
1/4 cup red pepper, finely diced
1/4 cup cilantro, chopped
1/4 cup onion, finely diced
1 TBS. chipoltle pepper in adobo sauce, finely chopped ( or more if you like )
3/4 cup frozen corn, defrosted
Olive oil spray ( such as from a misto )
Mango salsa, for garnish

1.  Preheat oven to 350 degrees.  Place torn bread into a food processor and pulse into crumbs.  Spread crumbs on baking sheet and bake until golden brown and dry, about 10 – 12 minutes.  Set aside to cool.

2.  In small bowl or glass measuring cup, whisk the eggs, 1 TBS. olive oil, cumin, and salt together.  Set aside.

3.  Place 2 1/2 cups of the rinsed and drained beans in a large bowl, and mash with a potato masher until mostly smooth.  Stir in the reserved bread crumbs, reserved egg mixture, remaining half cup of whole beans, red pepper, cilantro, onion, corn and chipotle pepper until just combined.  Divide into 6 equal portions ( a little over a half cup each ) and gently form into 1 inch thick patties.

4.  Heat a large nonstick skillet which has been sprayed with cooking spray over a med- high heat.  Saute half the patties for 8 – 10 minutes, flipping halfway through.  Remove to plate and repeat with remaining patties.    Garnish with salsa, if desired,  and enjoy immediately.


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