Southwest Pinto Bean Burgers with Chipotle Mayonnaise

SW Pinto burger

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

When I was doing my 30-day vegetarian challenge back last Fall, my friend Ellen shared a bunch of her favorite recipes.

While one of Ellen’s daughters has been vegetarian for several years, the rest of her family still eats meat.  She explained that it can be hard preparing meals that everyone at her table will eat.  Since I was in the same situation trying to feed my non-vegetarian family too, she kindly shared several dishes that consistently pleased everyone at her table.

This bean burger was a huge hit when I made it.  No one complained … and in fact, everyone asked for seconds! The chipotle mayonnaise really makes the burger stand out.

Most of the ingredients I already had in my pantry.  The only thing I needed to pick up was the cilantro and canned chipotle peppers.  You might be just as lucky.

A helpful hint (or two!) when cooking these burgers. They tend to be a little moist, so be sure to take the time to let them refrigerate for 10 minutes before cooking.  This little step really helps them stay together better. I also recommend using a non-stick skillet to cook them in for easy flipping.

Enjoy!

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

Recipe from Cooking Light Magazine. Click here for the original recipe.

For the burger:
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

For the 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

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.

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Jennifer Chandler

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