| Cuisine: Mexican | Type: Sandwich | Serves: 4 |
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Source:
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Cooking Light |
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Attributes:
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Quick and Easy, Healthy, Vegetarian |
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Comments:
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This is a great healthy recipe. Looking for a grill recipe for vegetarians? This is it! The patties were a bit "wet" the first time we made it. So, you might cut back on the egg, drain the beans well, and add a few more bread crumbs. |
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Serving Suggestions:
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The jalapeno in this makes it hot. Cut back a bit if you don't want it so hot and spicy. |
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Ingredients:
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Burgers: 1/2 cup diced onions 1/2 cup dry bread crumbs 14/ cup chopped cilantro 2 tbs. minced, seeded jalapeno pepper 2 tbs. reduced-fat sour cream 1 tsp. hot pepper sauce 1/2 tsp. ground cumin 1/4 tsp. freshly ground black pepper 1/8 tsp. salt 1 large egg 1 (15 oz) can pinto beans, drained 1 (8 3/4 oz) can no-salt added whole kernel corn, drained Chipotle Mayonnaise: 1/4 cup low-fat mayonnaise 1 tsp. canned minced chipotle chile in adobe sauce Other ingredients: 1 tbs. canola oil Whole wheat hamburger buns romaine lettuce leaves |
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Instructions:
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1. 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. 2. To prepare chipotle mayonnaise, combine mayonnaise and 1 tsp chipotle in a small bowl and set aside. 3. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan and cook 4 minutes on each side. Place patties on bun with 1 Tbsp of mayo. |
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Related recipes:
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None |
2005-08-29