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Randy Mayor Photo by: Randy Mayor

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

Featuring fresh cilantro, jalapeños, and corn kernels, these hearty bean burgers are made even more memorable with a tongue-tingling chipotle mayo.

Cooking Light JANUARY 2005

  • Yield: 4 servings

Ingredients

  • Burgers:
  • 1/2 cup diced onion
  • 1/2 cup dry breadcrumbs
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons reduced-fat 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 no salt-added whole-kernel corn, drained
  • Chipotle Mayonnaise:
  • 1/4 cup low-fat mayonnaise
  • 1 teaspoon canned minced chipotle chile in adobo sauce
  • Remaining ingredients:
  • 1 tablespoon canola oil
  • 4 (1 1/2-ounce) whole wheat hamburger buns, toasted
  • 4 romaine lettuce leaves

Preparation

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 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. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 23%
  • Fat: 10.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.2g
  • Protein: 15.2g
  • Carbohydrate: 63.1g
  • Fiber: 9.1g
  • Cholesterol: 57mg
  • Iron: 3.9mg
  • Sodium: 837mg
  • Calcium: 153mg
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Southwest Pinto Bean Burgers with Chipotle Mayonnaise recipe

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