Corn and Two-Bean Burgers with Chipotle Ketchup

Here's a vegetarian option to serve at your next burger dinner. The burgers turn out crispy on the outside and nice and moist on the inside. Probably a little too soft to bbq but delicious nonetheless. The chipotle ketchup gives the bean burger a smoky southwestern flavor.



Corn and Two-Bean Burgers with Chipotle Ketchup

Burger

• 1 can (15 oz) kidney beans, rinsed and drained


• 1 can (15 oz) black beans, rinsed and drained


• 1/3 cup dry breadcrumbs


• 1/4 cup canned whole-kernel yellow corn, drained


• 1/4 cup chopped onion


• 1 large egg

Ketchup

• 1/3 cup ketchup


• 1 teaspoon honey


• 1 teaspoon lime juice


• 1/2 teaspoon chipotle chile powder


• 1/2 teaspoon ground cumin

In a large bowl combine kidney and black beans; partially mash with a fork. Add breadcrumbs, corn, onion and egg; stir until well blended. Form bean mixture into 4 patties. Set aside. To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin; stir with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown. Spread ketchup on bun, top with a bean patty, lettuce and tomato.

Serves 4.