Corn and Two-Bean Burgers with Chipotle Ketchup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chipotle chile powder adds a smoky Southwestern note. Ingredients:
2 tablespoons olive oil |
1 (15-ounce) can kidney beans, rinsed and drained |
1 (15-ounce) can black beans, rinsed and drained |
1/3 cup dry breadcrumbs |
1/4 cup canned whole-kernel yellow corn, drained |
1/4 cup prechopped onion |
1 large egg |
1/3 cup ketchup |
1 teaspoon honey |
1 teaspoon lime juice |
1/2 teaspoon chipotle chile powder |
1/2 teaspoon ground cumin |
remaining ingredients |
4 (2-ounce) kaiser rolls or hamburger buns |
4 lettuce leaves (optional) |
4 (1/4-inch-thick) slices tomato (optional) |
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. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
3. To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
4. 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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