Vegetarian

Southwest Pinto Bean Burgers

Randy Mayor

Ingredients

Burgers:

  • 1/2 cup diced onion
  • 1/2 cup dry breadcrumbs
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons reduced-fat sour cream
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 (15-ounce) can pinto beans, drained
  • 1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

Chipotle Mayonnaise:

  • 1/4 cup low-fat mayonnaise
  • 1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:

  • 1 tablespoon canola oil
  • 4 (1 1/2-ounce) whole wheat hamburger buns, toasted
  • 4 romaine lettuce leaves

Preparation

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s