Sunday, February 8, 2009

Veggie Sliders (Southwest Pinto Bean Burgers with Chipotle Mayonnaise)

I made sliders for our annual Super Bowl Party and decided to try some veggie sliders. I took a veggie burger recipe and just made them into mini burgers. They were so good! I will make these again for sure.

Southwest Pinto Bean Burgers with Chipotle Mayonnaise (Cooking Light)

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

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

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.

I made these into sliders and used mini buns. You can make regular burgers too.


Jamers said...

Oh wow... that looks tasty! Perfect for my vegetarian BIL. I'll have to remember this recipe for next time we got together with him.

wifeplzak said...

These look fab! thanks for sharing.

Tanya said...

Thanks! These were REALLY good. I plan to make them again (big size for dinner).

- Nero .S said...

how many sliders did this recipe make?