Monday, May 9, 2011

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

These meatless burgers are really flavorful and yummy and there were no complaints from my little ones which makes them even more awesome!

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

1/2 cup diced onion
1/2 cup breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeno pepper
2 tablespoons 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 whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
Hamburger buns, toasted
Romaine lettuce

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 large nonstick skillet over medium-high heat.  Spray skillet with nonstick cooking spray and add patties to pan, cook 4 minutes on each side or until thoroughly heated.  Place patties on bottom halves of buns; top each patty 1 tablespoon mayonnaise, tomato, avocado, lettuce, and top half of bun.

*These burgers are a bit hard to keep together which makes flipping them an adventure.  One of the reviews I read suggested refrigerating them for a few hours before cooking. 
*I had enough bean mixture to make six patties. 

Adapted from Cooking Light

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