Southwest Pinto Bean Burgers with Chipotle Mayonnaise (recipe)

[Guest guest]

i made these last week and they were fantastic. quick

and easy to make too.

 

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

 

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

 

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.

 

Yield: 4 servings

 

CALORIES 411 (23% from fat); FAT 10.7g (satfat 1.9g,

monofat 3.2g, polyfat 3.2g); PROTEIN 15.2g;

CARBOHYDRATE 63.1g; FIBER 9.1g; CHOLESTEROL 57mg; IRON

3.9mg; SODIUM 837mg; CALCIUM 153mg;

 

recipe source: Cooking Light, JANUARY 2005