Jennifer and I were postulating on how miserable it would be as a vegetarian. All we were able to imagine was bland, how boring and how hungry life would be. Then Jennifer informs me of a recipe she has wanted to try: The Southwest Pinto Bean Burgers with Chipotle Mayonnaise from “Cooking Light”. I was feeling adventurous as usual so we made them. My assumption was that they would taste similar to falafel, which I am not a huge fan of to begin with (I cannot stand fried food). However, if they were bad, we wouldn’t make them again. We picked up a couple beers (Jennifer had a strawberry blond lager for her first beer and I had an Alaskan IPA) and the remaining ingredients we didn’t have at the store. We whipped up the burgers in a flash and needless to say, it was by far one of the best culinary experiences I have ever had and Jennifer said they were the best meal we've made together! They did not taste like falafel and by the end, I was stuffed (and I'm a dude with a hefty appetite). A few suggestions:
(1)It is spicy so maybe only use half an adobe pepper for mom rather than a whole
(2)Add about 1/4 can of refried pinto beans
(3)Instead of refrigerating the patties as the recipe calls for, freeze the for 10 minutes before cooking
(4)Stay away from the big green egg (sorry dad these must be cooked on a griddle or fry pan)
(5)Don't add cheese
Yield
4 servings
Ingredients
Burgers:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño 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
Preparation
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.
Nutritional Information
Calories:411 (23% from fat)
Fat:10.7g (sat 1.9g,mono 3.2g,poly 3.2g)
Protein:15.2g
Carbohydrate:63.1g
Fiber:9.1g
Cholesterol:57mg
Iron:3.9mg
Sodium:837mg
Calcium:153mg
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