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Corn and Two-Bean Burgers With Chipotle Ketchup

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“You can easily make these from scratch in the time it takes to defrost a frozen veggie burger. The sweet-smoky-spicy ketchup in this recipe is a decidedly Southwestern flavor, and also pairs quite well with sweet potato fries. Other toppings, though, could take the patties in a totally different direction: Try a spicy brown mustard or pesto mayonnaise.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • Burger
  • 2 tablespoons olive oil
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 13 cup dry breadcrumbs
  • 14 cup canned whole-kernel corn, drained
  • 14 cup chopped onion
  • 1 large egg
  • Ketchup
  • 13 cup ketchup
  • 1 teaspoon honey
  • 1 teaspoon lime juice
  • 12 teaspoon dried chipotle powder
  • 12 teaspoon ground cumin
  • Remaining ingredients
  • 4 (2 ounce) kaiser rolls or 4 (2 ounce) hamburger buns
  • 4 lettuce leaves (optional)
  • 4 slices tomatoes (optional, 1/4-inch-thick)

Directions

  1. To prepare burgers, heat oil in a large nonstick skillet over medium-high heat.
  2. Combine kidney beans and black beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch-thick) patties.
  3. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
  4. To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
  5. Spread 1 tablespoon ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice (if desired), and top half of bun.

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