Ever since I opened a can of chipotle peppers in adobo sauce last week to put in soup I made, I have been obsessed with trying to find ways to use them up, because they are so delicious with their smokey heat! And...since this week's BSI is salsa....when I found a recipe for Chipotle Black Bean Burgers with Corn, I knew they would go perfect with the Mango Pineapple Salsa I had in the fridge and I would have something to submit for BSI this week! I was right, the sweet mango salsa complimented the slightly spicy and smokey burger perfectly. The recipe for the burgers comes from America's Test Kitchen Light & Healthy 2010. I have made several recipes out of this book since I purchased it, and have been happy with everything I made, this recipe being no exception.
This is an inexpensive, easy and tasty meatless dish, and in my opinion, way better than the processed frozen black bean burgers you can find in the stores. My boys loved it....my husband...well...as a total meat and potatoes Midwest kind of guy...he wasn't so impressed...but like the boys, I really enjoyed this for dinner. You can serve them like regular burgers on a bun with fixin's but I served them by themselves, topped with salsa and a side of simply roasted sweet potato rounds seasoned with salt and pepper and a sprinkle of cinnamon. YUM!
|Formed and ready to for the pan|
|Simply Roasted Sweet Potatoes.....spritz of olive oil spray, salt, pepper, cinnamon and a 450 degree oven for 30 minutes!|
If you like spice....increase the amount of chipotle peppers you use or add some cayenne into the mix as well. I found the recipe to be on the mild side as written. I also did not "fry" the patties in olive oil as the recipe called for, eliminating 2 TBS of oil from the original recipe, and reducing the fat and calories. I simply sprayed a nonstick skillet with my misto and pan sauteed the burgers that way. If you are running out of meatless dishes to serve for lent, give these burgers a try.
Chipotle Black Bean Burgers with Corn
adapted from America's Test Kitchen Light & Healthy 2010
Servings - 6 Serving Size - 1 burger Points Plus per Svg - 5 points+
( Nutritional information for burgers only ) Calories - 226 Total Fat - 5g, Carb. - 34g, Protein - 12.5g, Fiber - 9.8g
2 slices of high-quality white bread, torn into pieces ( I used Pepperidge Farm )
2 large eggs
1 TBS. olive oil
1 tsp. ground cumin
1/2 tsp. salt
2 (15-oz.) cans of black beans, rinsed well and drained
1/4 cup red pepper, finely diced
1/4 cup cilantro, chopped
1/4 cup onion, finely diced
1 TBS. chipoltle pepper in adobo sauce, finely chopped ( or more if you like )
3/4 cup frozen corn, defrosted
Olive oil spray ( such as from a misto )
Mango salsa, for garnish
1. Preheat oven to 350 degrees. Place torn bread into a food processor and pulse into crumbs. Spread crumbs on baking sheet and bake until golden brown and dry, about 10 - 12 minutes. Set aside to cool.
2. In small bowl or glass measuring cup, whisk the eggs, 1 TBS. olive oil, cumin, and salt together. Set aside.
3. Place 2 1/2 cups of the rinsed and drained beans in a large bowl, and mash with a potato masher until mostly smooth. Stir in the reserved bread crumbs, reserved egg mixture, remaining half cup of whole beans, red pepper, cilantro, onion, corn and chipotle pepper until just combined. Divide into 6 equal portions ( a little over a half cup each ) and gently form into 1 inch thick patties.
4. Heat a large nonstick skillet which has been sprayed with cooking spray over a med- high heat. Saute half the patties for 8 - 10 minutes, flipping halfway through. Remove to plate and repeat with remaining patties. Garnish with salsa, if desired, and enjoy immediately.
|The salsa I used.|
I found the salsa, much to my surprise to have no kick to it. It had no jalapenos nor cayenne or any peppers in it at all. I had to remedy that by chopping up some jalapenos and adding them. I do like spicy dishes...not over the top spicy, but enough heat that you can taste it and you feel a bit of afterburn. When I make these burgers again, I will be adding more spice! How about you? Are you a fan of spice, or do you gravitate to more mild foods?
This post has been linked to BSI - Salsa hosted by Life in the Slow Lane at Squirrel Head Manor,
Foodie Friday@ Little Brick Ranch and