Southwest Pinto Bean Burgers with Chipotle Mayonnaise

From January 09, 2005:   These tasty burgers are a quick and easy vegetarian meal. They are filling and satisfying. I recommend making the chipotle mayonnaise to go with the burgers, it’s fantastic (and that’s something because I don’t like mayo). The patties can be a bit crumbly, so be sure to mash the beans well and don’t add too much corn. I added a tad more salt and cumin than was called for in the recipe.  Cook up any extra patties and put them in the freezer for a quick meal.

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

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 (satfat 1.9g, monofat 3.2g, polyfat 3.2g); PROTEIN 15.2g; CARBOHYDRATE 63.1g; FIBER 9.1g; CHOLESTEROL 57mg; IRON 3.9mg; SODIUM 837mg; CALCIUM 153mg;

recipe source:  Cooking Light, January 2005

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