Southwestpintobeanburgerswithchipotlemayonnaise Recipes

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SOUTHWEST PINTO BEAN BURGERS WITH CHIPOTLE MAYONNAISE



Southwest Pinto Bean Burgers With Chipotle Mayonnaise image

In my search for something my vegetarian teenage daugher will eat, I ran across this recipe in the Jan/Feb 2005 Cooking Light. I sauteed the onions and jalapenos so they would be softer. Now, you might ask what to do with the leftover chiles and adobo sauce once you open the can. Try freezing them in an ice-cube tray. Remove frozen cubes from tray, cover in plastic wrap, and store in a zip-top bag in the freezer. Use cubes to flavor chili or next time you need it in a recipe.

Provided by SharleneW

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

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
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo
1 tablespoon canola oil
4 wheat hamburger buns, toased
4 romaine lettuce leaves

Steps:

  • 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.

Nutrition Facts : Calories 477.3, Fat 9.7, SaturatedFat 2.1, Cholesterol 49.4, Sodium 449.3, Carbohydrate 81.3, Fiber 14.2, Sugar 8.8, Protein 20.2

PINTO BEAN BURGERS



Pinto Bean Burgers image

Make and share this Pinto Bean Burgers recipe from Food.com.

Provided by Abbs lt3

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

15 ounces pinto beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chipotle chile in adobo, minced
1/2 cup salsa
1 slice pickled jalapeno pepper, cut and minced
2 tablespoons olive oil
5 tablespoons plain dried breadcrumbs
4 hamburger buns, warmed
4 lettuce leaves
cilantro, onion & sour cream (optional)

Steps:

  • In medium bowl, with potato masher, mash pinto beans until smooth. Stir in cumin, chipotle, pickled jalapeno, 2 tbsp salsa, and 2 tbsp breadcrumbs until combined.
  • Place remaining 3 tbsp breadcrumbs on sheet of waxed paper. With floured hands, shape bean micture into four 3-inch round burgers; coat with breadcrumbs.
  • In nonstick, 12-inch skillet, heat oil over med-high heat. Add burgers and cook until slighlt browned on both sizes, about 8 minutes, turning burgers halfway through cooking.
  • Spoon remaining 1/2 cup salsa on bottom halves of buns. Top with lettuce and burgers. Serve burger with cilantro, onion, and sour cream if desired.

Nutrition Facts : Calories 414.4, Fat 10.4, SaturatedFat 1.8, Sodium 538.7, Carbohydrate 64.5, Fiber 12.1, Sugar 5.3, Protein 16.9

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