Southwestern Corn and Bean Burgers with Chipotle Ketchup
Serves | 4 |
Dietary | Vegetarian |
Meal type | Main Dish |
Website | Adapted from Cooking Light |
Ingredients
- 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
Ketchup
- 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
Note
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.
Directions
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. |
Ketchup | |
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! |