A friend at work was raving about a black bean burger she bought out of the freezer case, so I decided to try my hand at this. These may be a little loose, especially if you don't drain your beans well. If so, you can shape them into patties between wax paper and place in the freezer for a little while to make them easier to handle. They firm up well when cooked. If you can't find chipotle chili powder, use regular chili powder and substitute a chipotle chili in adobo for the jalapeno. I like mine with spinach leaves, sliced tomato, onion, avocado slices, Monterey Jack and spicy ketchup.
Place the torn up bun into a food processor; process until it turns into crumbs. You need 1 cup, so adjust quantity accordingly.
Combine 1 tbsp oil, chopped garlic, and black beans. If you like a smooth black bean burger, put in the food processor until you get a paste. if you like more texture in your burger, mash with a potato masher or fork. I usually puree half the black beans and mash the other half with a fork and mix together.
Put the bean mixture into a bowl and pour in the cup of breadcrumbs. Stir in the chopped jalapeno pepper, lime zest, chili pepper, oregano, salt, and beaten eggs. With moistened hands, divide the bean mixture into 4 equal portions, shaping each into a 3 inch patty.
Heat 1 1/2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add patties to the pan; reduce heat to medium, and cook 4 minutes or until the bottom edges are browned. Carefully turn the patties over; cook 3 more minutes or until the bottom edges are done.
While the patties are cooking, toast your buns (unless you want them soft). Enjoy your black bean burgers with your favorite garnishes!