Thursday, June 22, 2006

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

  • 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.

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