Black Bean Burgers with Pepper Jack Cheese and Chipotle Slaw

A delish way to have a marvelous meatless meal:
(4 servings)

1 can (15 oz.) low sodium* black beans, rinsed and drained
6 T. Panko bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1/4 cup minced fresh cilantro (or flat leaf parsley*)
2 egg whites
1 garlic clove, minced
1/4 t. sea salt*
4 slices of pepper jack cheese*
2 T. red wine vinegar
1 T plus 4 t. EVOO, divided
1 T. minced chipotle pepper in adobo sauce
1&1/2 t. sugar
2&1/4 cups coleslaw mix
2 green onions, chopped
4 onion* hamburger buns, split

In a large bowl, mash beans, Add panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into four patties; refrigerate for 30 mins. Meanwhile, in a small bowl, whisk the vinegar, 1 T. oil, chipotle pepper, and sugar; stir in coleslaw mix and onions. Chill until serving. In a large nonstick skillet, cook burgers in remaining oil over med. heat for 3-5 mins. on each side. Top with cheese, and cover to let melt. Serve on the buns with the coleslaw, and a crisp dill pickle spear.

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