Corn and Two-Bean Burgers with Chipotle Ketchup

Corn and Two-Bean Burgers with Chipotle Ketchup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon honey
  • 1 teaspoon honey
  • ¼ cup prechopped onion
  • 1 teaspoon lime juice
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 4 lettuce leaves (optional)
  • Ketchup:
  • + 29 more ingredients
    • 1/3 cup ketchup
    • ½ teaspoon ground cumin
    • ½ teaspoon chipotle chile powder
    • 4 (2-ounce) Kaiser rolls or hamburger buns
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 large egg
    • 1 large egg
    • Ketchup:
    • 1/3 cup ketchup
    • 1/3 cup dry breadcrumbs
    • ½ teaspoon ground cumin
    • 4 (2-ounce) Kaiser rolls or hamburger buns
    • 1 (15-ounce) can kidney beans, rinsed and drained
    • ¼ cup canned whole-kernel yellow corn, drained
    • Burger:
    • Remaining ingredients:
    • Burger:
    • Remaining ingredients:
    • 1 (15-ounce) can black beans, rinsed and drained
    • 4 lettuce leaves (optional)
    • 1/3 cup dry breadcrumbs
    • 4 (1/4-inch-thick) slices tomato (optional)
    • ½ teaspoon chipotle chile powder
    • 2 tablespoons olive oil
    • ¼ cup canned whole-kernel yellow corn, drained
    • ¼ cup prechopped onion
    • 2 tablespoons olive oil
    • 4 (1/4-inch-thick) slices tomato (optional)
    • 1 teaspoon lime juice

To prepare burgers, heat oil in a large nonstick skillet over medium-high heat. Combine kidney beans and black beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch-thick) patties. Add patties to pan; ...

View full recipe at My Recipes

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