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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Corn and Two-Bean Burgers with Chipotle Ketchup

Chipotle chile powder adds a smoky Southwestern note.

Cooking Light SEPTEMBER 2004

  • Yield: 4 servings (serving size: 1 burger)


  • 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)


To prepare burgers, heat oil in a large nonstick skillet over medium-high heat.

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.

To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.

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.

Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 25%
  • Fat: 12.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1.6g
  • Protein: 17.9g
  • Carbohydrate: 68.8g
  • Fiber: 11.2g
  • Cholesterol: 53mg
  • Iron: 5mg
  • Sodium: 979mg
  • Calcium: 130mg

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Corn and Two-Bean Burgers with Chipotle Ketchup Recipe