Southwest Pinto Bean Burgers With Chipotle Mayonnaise
photo by vrvrvr
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Burgers
- 1⁄2 cup diced onion
- 1⁄2 cup dried breadcrumbs
- 1⁄4 cup chopped cilantro
- 2 tablespoons minced & seeded jalapeno peppers
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon hot pepper sauce
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon fresh 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 corn, drained
-
Chipotle Mayonnaise
- 1⁄4 cup low-fat mayonnaise
- 1 teaspoon canned minced chipotle chile in adobo
-
Remaining ingredients
- 1 tablespoon canola oil
- 4 wheat hamburger buns, toased
- 4 romaine lettuce leaves
directions
- 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. (I didn't like the idea of those whole corn kernels in the mixture, so I gave them a couple of pulses in the food processor. That made the mixture a bit softer, so I ended up adding a bit more bread crumbs to stiffen it up).
- To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside. If you want it smoother, give it a whirl in the food processor.
- 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. Toast buns. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
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Reviews
-
We loved these bean patties! They were appealingly crisp, spicy, flavorful and filling. I didn't have any cilantro and I cut back on the hot ingredients just a bit (personal preference). I used a cup of frozen corn, which I sauteed with the onion and jalapeno before adding to the mixture, per the chef's suggestion. I needed a little additional panko crumbs, too. I didn't serve these on buns, but just as patties with the yummy mayo sauce and sides of roasted asparagus and toasted croissants. Delicious dinner!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.