I am always on the lookout for new vegetarian sandwiches to try. This one got really good reviews online. A lot of people said that they had trouble with the burgers not holding together. I took one person’s advice and formed the patties, put them on a plate and then stuck them in the freezer for about 30 minutes. They still fell apart a little, but held together for the most part. I left out anything that was spicy. For the mayo, I added adobo powder for a little kick. These were really good! I ate leftovers for lunch for several days. Toby said that he wouldn’t consider these a “burger”, but that they were good.
Southwest Pinto Bean Burgers with Chipotle Mayonnaise
(Cooking Light, Jan. 2005)
makes 4 burgers
time needed: 25-30 min.
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro (I omitted)
2 tablespoons minced seeded jalapeño pepper (I omitted)
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce (I omitted)
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
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce (I used adobo powder)
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.
per burger: 411 calories