Southwest Pinto Bean Burgers with Chipotle Mayonnaise

This is a sure winner in the veggie burger category. I loved the mix of corn, cilantro, jalapenos and pinto beans with the chipolte mayonnaise. Very yummy. I bbq’d them…

on a flat bbq griddle for about 8 – 10 minutes, low heat. Didn’t flip them, but layered them with a thin slice of jalapeno jack cheese. I will definitely make this recipe again. BTW, I did make extra and stuck them in my freezer for another time.The only thing I would do differently next time, is mash the beans – just a bit – before adding them to the rest of the ingredients. I believe this will solve the loose binding of the burger. Hence, the fact I didn’t flip the patty. Enjoy!

Featuring fresh cilantro, jalapeños, and corn kernels, these hearty bean burgers are made even more memorable with a tongue-tingling chipotle mayo.


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

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. Yield: 4 servings

CALORIES 411 (23% from fat); FAT 10.7g (sat 1.9g,mono 3.2g,poly 3.2g); PROTEIN 15.2g; CHOLESTEROL 57mg; CALCIUM 153mg; SODIUM 837mg; FIBER 9.1g; IRON 3.9mg; CARBOHYDRATE 63.1g

Cooking Light, JANUARY 2005

7 thoughts on “Southwest Pinto Bean Burgers with Chipotle Mayonnaise

  1. The Peanut Butter Boy

    These look great! I’m always looking for a tasty veggie burger even though I’m not vegetarian, I love the possibilities for some inventive stuff. I love the cilantro and corn in there, I must give it a try.

  2. Shawna

    These look soooooo good!!! I’m putting the ingredients on my next shopping trip list and will hopefully make them this weekend. Thanks for sharing!

    I’m thinking either egg/teeny bit of flour or a flax meal/water mix to help bind or maybe just a little flax mixed in with the mayo. Will have to give each method a try. I’ll let you know the outcome.

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