Chipotle Bean Burgers

The chipotle peppers add a smoky flavor that goes well with the pinto beans.

Heat olive oil in large non-stick skillet over medium heat.

Add onions and salt , and cook , stirring often , 7 to 10 minutes , or until softened.

Add garlic , chipotle chile , cumin and oregano.

Cook , stirring often , 1 minute.

Add a third of the beans and 1 / 3 cup water , and , using potato masher or fork , mash beans.

When liquid is absorbed , add another third of beans and 1 / 3 cup liquid , and mash until mixture is chunky.

Stir in last third of beans , and mash lightly.

Cook , stirring constantly , until mixture is very thick and mostly dry.

Transfer beans to mixing bowl to cool , about 15 minutes.

Stir in 1 / 4 cup breadcrumbs.

Taste , and add more salt if needed.

Spread remaining breadcrumbs on plate.

Using spoon , drop bean mixture by one-sixths into breadcrumbs.

Sprinkle tops with breadcrumbs , and form into 6 patties of equal size.

Place patties on clean plate.

Refrigerate at least 30 minutes , or until firm.

Heat remaining 1 tbs.

Oil in nonstick skillet.

extra virgin olive oil, onion, salt, garlic cloves, chipotle chile in adobo, ground cumin, dried oregano, pinto beans, breadcrumbs, water