Beanie Burgers - cooking recipe

Ingredients

1 (15 1/4 ounce) can black beans, drained
1 (15 1/2 ounce) can pinto beans, drained
1 (4 ounce) can chipotle chiles in adobo (use 2 peppers out of the can)
1 (4 ounce) can green chilies, drained
1 cup whole wheat panko (I like Ian's brand panko bread crumbs at Whole Foods)
1 teaspoon fresh lemon juice
1 cup finely shredded cheddar cheese
2 large garlic cloves, crushed and chopped fine
1 egg, beaten
1/2 teaspoon honey, pref. raw-thick type
1/4 teaspoon Lawry's Seasoned Salt
1/4 teaspoon pepper

Preparation

Mash your black beans and pinto beans together in a large bowl with a potato masher or fork.
Chop your adobo peppers (use kitchen prep gloves or wash your hands very well afterwards) then stir them and the green chiles into the beans.
Mix in cheese, panko bread crumbs, and garlic.
In a small bowl; beat your egg then beat in the honey, lemon juice, Lawry's, and pepper.
Add the egg mixture to the bean mixture and blend well.
Form mix into 6 patties and place them on a lightly greased baking sheet.
Set the oven to Low Broil with the rack in 2nd position from the top.
Broil burgers for 10 minutes then flip them over and broil 10 more minutes.