Well, the 4th of July is over. Off we go tucking away our red white and blue t-shirts, cut off denim shorts and bald eagle beer koozies back into the drawer for next year. While the last embers from the fireworks may have fizzled out, the summer is just getting started. But cookout season can be a little daunting for the herbivores among us. Never fear with this easy, classic vegetarian burger recipe that might just be better than the real thing.
Corn and Two-Bean Burgers with Chipotle Ketchup
Originally from Cooking Light – Serves 4
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 pre-chopped onion
1 large egg
4 (2-ounce) Kaiser rolls or hamburger buns
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, lettuce, and tomato. Enjoy!
If you like a little bulkier patty, try adding some extra breadcrumbs to the mix prior to cooking. Why not try whipping up a bit more chipotle ketchup and serving this meal with a nice side helping of sweet potato fries?
Have a favorite recipe you’d like us to feature? Send us an email or comment below!