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.

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

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.

    Reply
  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.

    Reply

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