Black bean veggie burgers with chipotle aioli

I like to talk a big game when it comes to meat.

But truth be told...I crave these black bean burgers on a weekly basis. In fact, it has become somewhat of a ritual that I make these after church. The fact that it's meatless makes eating the bun completely guilt free! Right? Also, the fact that its meatless means you can have a decadent chipotle aioli.  So you see, making these small swaps opens up a whole world of opportunities. But in all honesty, these burgers are a real hit.  Most of the time I eat them plain without the bun.  They have so much flavor. I've even pawned them off on my meat loving brother and he loves them too!  Did I mention, mashing up the beans gives you quite an arm workout?

Ingredients:
Black Bean Burgers:
1 14.5oz can of black beans
1 14.5oz can of lima beans
1 cup seasoned breadcrumbs
1/2 cup red onion finely diced
1/2 cup red bell pepper finely diced
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
salt and pepper
1 egg
1 tablespoon worcestershire sauce
1 dash hot sauce
olive oil

Chipotle Aoili
1 cup mayonnaise
3 minced garlic cloves
2 tablespoons lemon juice
1 tablespoon smoked paprika
1 teaspoon chipotle chili powder
salt and pepper

Drain and rinse the beans in a colander. With a fork, mash the beans until they are mostly mashed up, but some beans are still visible. Add the breadcrumbs, onion, pepper, egg, chili powder, garlic powder, cumin, salt, pepper, worcestershire sauce, and hot sauce. Stir until all is mixed together and let it sit for 5 minutes.

Heat olive oil in a non-stick skillet.  Form the bean mixture into large patties.  If using buns, make sure the patties are slightly larger than the buns you are using.  Fry the patties until golden brown, about 5 minutes on each side. 

For the chipotle aioli, combine all ingredients in a medium bowl and season with salt and pepper.