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Corn and Two-Bean Burgers with Chipotle Ketchup

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 1 burger)
Chipotle chile powder adds a smoky Southwestern note.

Ingredients

  • Burger:
  • 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
  • Ketchup:
  • 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)

Nutrition Information

  • calories 447
  • caloriesfromfat 25 %
  • fat 12.6 g
  • satfat 2.8 g
  • monofat 7 g
  • polyfat 1.6 g
  • protein 17.9 g
  • carbohydrate 68.8 g
  • fiber 11.2 g
  • cholesterol 53 mg
  • iron 5 mg
  • sodium 979 mg
  • calcium 130 mg

How to Make It

  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.