Smoky Black Bean Burger with Corn Relish

Prepare the Black Bean Burger: Set aside 1/2 cup black beans. In a food processor, pulse remaining black beans, mushrooms, shallots, jalapeño peppers, barbecue sauce, TABASCO^® Chipotle Sauce, ancho or chile powder and cumin until a chunky purée forms.

Transfer purée to a medium bowl and mix in oats, rice, egg white and reserved beans; season with salt and pepper. Form mixture into 4 patties about 1/2-inch-thick, cover and chill for 1 hour.

Heat a pan to medium-high; add a touch of olive oil and sear patties on both sides until crisp.

Prepare the Rajas: Preheat oven to 450°F or heat a broiler, charcoal grill to medium-high or gas grill to high.

For the oven or broiler, mix peppers, oil, salt and pepper in a large bowl; place on a rimmed baking sheet. For a grill, oil grill grate and place peppers directly atop. Roast 15 to 20 minutes, turning occasionally, until tender and charred. Transfer to a large bowl, cover with plastic wrap and let steam for 15 minutes. Peel peppers and slice in half; discard seeds and slice crosswise into 1/4-inch strips.

Prepare the Corn Relish: In a bowl, combine all ingredients and season with black pepper.

Toast buns on the grill or oven. Place each Black Bean Burger patty on a bun and top with cheese, roasted Rajas and Corn Relish. Serve with extra barbecue sauce.