Step 1

A standard 15-ounce can of black beans will yield 1½ cups of beans, drained; you will need two cans. Drain the beans thoroughly after rinsing. Serve with lettuce, tomato, and onion, if desired.

Step 2

Combine mayonnaise and jalapeño brine in bowl; set aside. Process tortilla chips in food processor until very finely ground, about 1 minute. Add scallions and pulse until finely chopped, about 10 pulses. Add beans, egg, chili powder, ½ teaspoon pepper, and ¼ teaspoon salt and pulse until beans are finely chopped, about 15 pulses.

Step 3

Divide bean mixture equally into four 3½-inch-diameter patties, about 1 inch thick. Transfer patties to plate and refrigerate for 10 minutes.

Step 4

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and heated through, about 4 minutes per side. Spread mayonnaise mixture on bun bottoms. Place burgers on bun bottoms, top each with 1 tablespoon jalapeños, and add bun tops. Serve.