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Southwest Bean Burgers With Lime Cream

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For burgers
  Dried chipotle peppers 2
  Chopped red onions 1 Cup (16 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Chopped mushrooms 1 Cup (16 tbs)
  Frozen corn kernels 1 Cup (16 tbs), thawed
  Chopped italian parsley 1⁄4 Cup (4 tbs) (Fresh)
  Ground cumin 1 Teaspoon
  Cider vinegar 1⁄4 Teaspoon
  Canned black beans 19 Ounce, rinsed and drained (1 Can)
  Blue cornmeal 1⁄4 Cup (4 tbs) (Or Yellow)
  Unseasoned dry bread crumbs 1⁄3 Cup (5.33 tbs)
For lime cream
  Non-fat sour cream 1⁄3 Cup (5.33 tbs)
  Lime juice 1 Tablespoon
  Chili powder 1⁄4 Teaspoon
  Hot pepper sauce 1 Dash

To make the burgers: Place the peppers in a small bowl and cover with boiling water.
Let soak for 10 minutes, or until softened.
Drain, pat dry, and remove and discard the stems and seeds.
Chop the flesh.
Coat a large no-stick skillet with no-stick spray.
Add the onions and carrots.
Cook over medium heat for 2 to 3 minutes, or until softened.
Stir in the peppers, mushrooms, corn, parsley, cumin, and vinegar.
Cook for 5 minutes, or until the vegetables are tender.
Remove from the heat.
Place the beans in a large bowl.
Use the back of a wooden spoon to mash about half of the beans.
Stir in the cornmeal and the vegetable mixture until well-combined.
Form into four 1 "-thick patties.
Roll in the bread crumbs to coat.
Wipe out the skillet and coat with no-stick spray.
Place over medium heat until hot.
Add the burgers and cook for 5 minutes per side, or until browned and hot throughout.
To make the lime cream: In a cup, combine the sour cream, lime juice, chili powder, and hot-pepper sauce.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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