Healthy Eats – Southwestern Pinto Bean Burgers

I’m not a vegetarian and neither is my husband but I try to incorporate a decent amount of vegetarian evenings into our weekly routine. Doing so ensures that we aren’t eating too much red meat, gives us a ton of variety in our diet, and is generally super easy on our wallets. These Southwestern Pinto Burgers from Cooking Light are one of our favorite meat-free recipes. They are delicious and fairly simple to prepare – perfect for a weeknight dinner. I generally make the full recipe which yields 4 patties – we have two for dinner and both Andy and I eat the leftovers for lunch the next day. The burgers are fantastic on a bun, over some greens, or wrapped up in a tortilla.

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Original Image From Cooking Light

Southwestern Pinto Bean Burgers

Burgers:

  • 1/2 cup diced onions
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced seeded jalapeño pepper
  • 1/2 cup dry breadcrumbs
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons reduced-fat sour cream
  • 1 teaspoon hot pepper sauce
  • 1 large egg
  • 1 (15-ounce) can pinto beans, drained
  • 1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained or 1 cup of frozen corn (that for a few minutes)

Top Burgers with either Chipotle Mayo or Green Chile Mayo – Chipotle is a little spicier but the green chile is also delicious.

Chipotle Mayo

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

Green Chile Mayo

  • 1/4 cup low-fat mayonnaise
  • 2 T canned chopped green chiles

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork or potato masher. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare  mayonnaise, combine mayonnaise and peppers in a small bowl (or directly in the gladware that you intend to store it in); set aside.

Heat 1T 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

Amount per serving (based on Chipotle Mayo and Hamburger Buns)

  • WW Points – 10 PP with Hamburger Buns, 8 PP with Sandwich Thin
  • Calories: 411
  • Calories from fat: 23%
  • Fat: 10.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.2g
  • Protein: 15.2g
  • Carbohydrate: 63.1g
  • Fiber: 9.1g
  • Cholesterol: 57mg
  • Iron: 3.9mg
  • Sodium: 837mg
  • Calcium: 153mg
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