For the burgers: Heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the corn, bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the chipotle in adobo, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool.
Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add to the remaining cooled vegetables along with the Cheddar, 2 tablespoons of the cornmeal, and salt and pepper to taste. Stir to combine. Shape into four patties, each about 4 inches in diameter. Place the remaining 3 tablespoons cornmeal on a plate; coat the patties in the cornmeal, place on a platter and chill 20 minutes.
For the slaw: Whisk together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the burgers and cook until golden brown on the first side, about 3 minutes. Flip and cook until the second side is golden brown and the cheese is melted, 2 to 3 minutes longer.
To serve, place 2 or 3 slices of avocado on a serving plate. Add a burger and top with a spoonful of slaw. Repeat with the remaining ingredients.
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