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1
In a large skillet over medium heat, heat 1 tablespoon of olive oil and add the onions. Cook for 5 minutes until softened. Add the garlic.
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2
Add the chorizo, breaking it up with the back of a fork. Cook until browned, about 5 minutes.
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3
Remove the chorizo, garlic, onion mixture and place in the bowl of your food processor.
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4
Add the corn and red pepper to the skillet and cook until the kernels are tender - about 5 minutes. Remove from heat and place in a large bowl.
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5
To the food processor (chorizo mix), add 1 can of the black beans, cumin, and lime zest. Pulse until the mixture is combined, a bit chunky but mostly blended - looking like almost done pate.
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6
To the bowl with the corn/pepper add: the blended bean/chorizo/onion mix, cilantro, and the can of unprocessed black beans. Mix well. Season with salt (about 1 teaspoon). Taste and adjust before adding the eggs, panko, and cornmeal. Mix well.
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7
At this point - depending on how much liquid you had in your beans, you may need to adjust the amount of cornmeal - the mix shouldn't be too runny - it should hold together in a patty - but still be very moist. (if its too dry - give it a squeeze of lime from the lime you used to zest - you may want to do this anyways because its tasty!)
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8
Heat the large skillet again, with the other tablespoon of olive oil, over medium heat. Form the bean mixture into patties and cook for 4 minutes per side. Don't let the pan get too hot or the cornmeal will burn.
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9
In a smaller skillet with 1 teaspoon olive oil, grill the halloumi cheese over medium heat until browned on both sides.
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10
Assemble the burgers with a good smear of chipotle mayo, a burger, a slice of tomato, a grilled slice of halloumi, and baby greens.
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11
Combined all ingredients - test for your preferences - adding more chipotle or lime if you prefer one or the other. Chill for 20 - 30 minutes to allow the flavors to blend.
