I made this on Wednesday night of last week. It was pretty good, but it frustrated me because it wouldn't stay together. I really like some of our other recipes that are more cohesive and stay in little patty shapes. But this was yummy. The chipotle ketchup is tasty and I may consider it again for other burgers. But I probably wouldn't try the burger itself again.
Corn and Two-Bean Burgers with Chipotle Ketchup
Cooking Light, September 2004
2 tablespoons olive oil
15 ounces kidney beans -- rinsed and drained
15 ounces black beans -- rinsed and drained
1/3 cup dry breadcrumbs
1/4 cup canned whole-kernel yellow corn -- drained
1/4 cup prechopped onion
1 large egg
1/3 cup ketchup
1 teaspoon honey
1 teaspoon lime juice
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
8 ounces Kaiser rolls or hamburger buns
4 lettuce leaves -- (optional)
4 (1/4-inch-thick) slices tomato -- (optional)
1. To prepare burgers, heat oil in a large nonstick skillet over medium-high heat.
2. 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; cook 4 minutes on each side or until crisp and beginning to brown.
3. To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
4. Spread 1 tablespoon ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice (if desired), and top half of bun.