Corn and Two-Bean Burgers with Chipotle Ketchup

Ahhhh, Cinco de Mayo! In honor of the Mexican holiday, it was only fitting that we had Mexican-style veggie burgers for the third round in Burger Week. Tuesday’s burger featured a meat-free patty made up of black beans, kidney beans, corn and seasonings.

Corn and Two-Bean Burgers with Chipotle Ketchup

Corn and Two-Bean Burgers with Chipotle Ketchup

These burgers did not come together as easy as a traditional ground meat burger. The first step involved mashing the beans with a fork, according to the recipe. I decided to take a much easier route and mash them with the flat bottom of a measuring cup. This proved to be very effective but I will admit that ground meat is a heck of a lot easier to combine and form into a patty shape than beans. The other thing to note is that, while the recipe says this makes 4 servings, I would make 6 patties instead of 4 next time. They were so big and so filling that I simply could not finish! The boy happily ate the rest of mine. We served the burgers on whole wheat buns which seemed to be a perfect soft, pillowy bun for these bean burgers. I made a black bean salsa soup to serve with the burgers that was so quick and easy. I used canned black beans for the soup but next time I would plan ahead more and use dried. The soup was delicious and, again because of the beans, very filling. I could not finish a whole cup.

Taste: 9. I just LOVED the flavours! There was a perfect amount of spice for me. The chipotle ketchup is what really made the burger stand out.
Creativity: 6. Bean burgers are a bit unique as far as burgers go but these ones were fairly standard as far as veggie burgers go. The chipotle ketchup was what made it taste great. I can’t say that enough. I would make this ketchup over and over again to dip things in (like fries!). That’s saying a lot since I despise regular ketchup. I don’t even like the smell of it. Dressings besides ketchup were standard (bun, tomato).
Appearance: 4. Looked kind of odd (lost points for that) with it’s grey texture and corn bits. Looked thick and filling (gained points for that) and had some color so it didn’t look bland on the plate.
Burgerliciousness: 4. The burger itself had a mushy texture and pieces of it crumbled due to not having much fat. I would use an oily binding agent in the burgers next time like jalapeno Monterey Jack.
Overall: 5.75.

All things considered, this was such a tasty burger for me and especially paired well with the salsa black bean soup. It was a great way to celebrate Cinco de Mayo! I would make these again because of the great taste, not their burger qualities. Below is the recipe as it was published in Cooking Light.

Corn and Two-Bean Burgers with Chipotle Ketchup

2 tablespoons olive oil
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can 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

Remaining ingredients:
4 (2-ounce) Kaiser rolls or hamburger buns
4 lettuce leaves (optional)
4 (1/4-inch-thick) slices tomato (optional)

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; cook 4 minutes on each side or until crisp and beginning to brown.

To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.

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. Makes 4 servings.

Nutritional Information
Calories: 447 (25% from fat)
Fat: 12.6g (sat 2.8g,mono 7g,poly 1.6g)
Protein: 17.9g
Carbohydrate: 68.8g
Fiber: 11.2g
Cholesterol: 53mg
Iron: 5mg
Sodium: 979mg
Calcium: 130mg
David Bonom, Cooking Light, SEPTEMBER 2004

The soup would have been a great standalone meal on a cold winter day when you just don’t feel like putting in a lot of effort. Hey, it happens sometimes, like it or not. It has a very simple list of ingredients and, if you’re like me, you may often have these things on hand. Next time I would add a bit more water than what the recipe calls for because it thickens up a lot. Also, I used a *tad* more chipotle powder and a 12 oz jar of salsa… just because.

Salsa Black Bean Soup with Jalapeno Monterey Jack

Salsa Black Bean Soup with Jalapeno Monterey Jack

Salsa Black Bean Soup

1 teaspoon vegetable oil
1 tablespoon bottled minced garlic
2 cups water
1/2 teaspoon chipotle chile powder
3 (15-ounce) cans black beans, rinsed and drained
1 (8-ounce) bottle salsa
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup (2 ounces) shredded Monterey Jack cheese

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.

Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.

Nutritional Information
Calories: 213 (24% from fat)
Fat: 5.7g (sat 2.9g,mono 1.5g,poly 0.9g)
Protein: 13.8g
Carbohydrate: 36g
Fiber: 12.6g
Cholesterol: 13mg
Iron: 4mg
Sodium: 957mg
Calcium: 215mg
Allison Fishman, Cooking Light, APRIL 2003

Next up: sausage!


~ by canadianbaconette on May 6, 2009.

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