Saturday, February 11, 2006

Southwest Pinto Bean Burger with Chipotle Mayonnaise

I've made meals that are similar to this one before (like Southwestern Falafel), but this is my absolute favorite so far. It's really tasty. Don't skip the chipotle-mayonnaise; it really adds a LOT to the dish. The recipe only calls for a tiny amount of chipotle peppers in adobo sauce, so you can freeze the remainder of the can to use in other recipes. An 8 oz can is only like $1, so you can afford it. As usual, this recipe is from Cooking Light. My only change was that I omitted the cilantro, because we don't like fresh cilantro much. Oh, and we were out of Tabasco sauce so I used a squirt of sriracha instead. That made it very spicy!!

Southwest Pinto Bean Burger with Chipotle Mayonnaise
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeƱo pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

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.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

Note from the magazine about freezing the chiles: Puree remaining chiles and adobo sauce, and freeze in an ice-cube tray. Remove frozen cubes, cover in plastic wrap, and store in a zip-top bag in the freezer. Add a cube to flavor chili.

Note from Lauren about freezing the chiles: I just dumped the contents of the can into a small tupperware container and stuck it in the freezer. I didn't feel like pulling out the food processor.

1 comment:

Ashley said...

These sound great! I'll definitely have to give them a try :)