Rating: 4.5 stars
26 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Lia Huber
Recipe by Cooking Light January 2005

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Read the full recipe after the video.

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

411 calories; calories from fat 23%; fat 10.7g; saturated fat 1.9g; mono fat 3.2g; poly fat 3.2g; protein 15.2g; carbohydrates 63.1g; fiber 9.1g; cholesterol 57mg; iron 3.9mg; sodium 837mg; calcium 153mg.
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