Michelle Hileman - Mar 8, 2009 View Viewers

Title: corn and two-bean burgers with chipotle ketchup
Description:great for food storage
Ingredients:

burger:
2 Tlb olive oil
1-15 oz can kidney beans, rinsed and drained
1-15 oz can black beans, rinsed and drained
1/3 cup dry breadcrumbs
1/4 cup canned whole-kernel yellow corn, drained
1/4 cup chopped onion
1 large egg

ketchup:1/3 cup ketchup
1 tsp honey
1 tsp lime juice
1/2 tsp chipotle chile powder
1/2 tsp ground cumin

Remaining ingredients:4 (2 oz) kaiser rolls or hamburger buns4 lettuce leaves4 slices tomato

Directions:1. To prepare burgers, heat oil in a large non-stick skillet over medium-high heat.2. 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.3. To prepared ketchup, combine ingredients and stir well.4. Assemble as you would a normal hamburger.calories 447, fat 12.6g, sat fat 2.8g, mono fat 7g, poly fat 1.6 g, protein 17.9g, carb 68.8g, fiber 11.2I accidently used a whole can of corn. I liked it better without the bun. I just layered it and ate it with a fork. My kids really liked them too.