Southwestern Corn and Bean Burgers with Chipotle Ketchup

Southwestern Corn and Bean Burgers with Chipotle Ketchup

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Cooking Light


  • 1 can kidney beans (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup canned corn (drained)
  • 1 clove garlic (minced)
  • 1/4 cup chopped onion
  • 1 egg
  • 1/4 Tsp salt
  • 1/4 Tsp cumin
  • 1/8 Tsp pepper


  • 1/3 cup ketchup
  • 1 Tsp honey
  • 1 Tsp lime juice
  • 1/2 Tsp adobo sauce (from canned chili in adobo sauce)
  • 1/2 Tsp cumin


I love using whole wheat english muffins as burger buns. These burgers are great topped with lettuce, tomato, avocado and a very large smear of this sweet and spicy ketchup.


1. Mash kidney and black beans together in a large bowl, leaving some beans whole. Add breadcrumbs, corn, onion, egg, garlic, and seasoning and mix to combine. Form into 4 large patties.
2. Heat a non-stick skillet over medium high heat and spray with cooking spray. Cook burgers for about 5 minutes per side, or until beginning to brown.
3. Combine all ingredients in a small bowl
4. Serve burgers on whole wheat buns with toppings of your choice and a big dollop of ketchup!