Black Bean Burgers with Chipotle Slaw Recipe

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Black Bean Burgers with Chipotle Slaw Recipe
Black Bean Burgers with Chipotle Slaw Recipe photo by Taste of Home
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Black Bean Burgers with Chipotle Slaw Recipe

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We like to eat meatless at least one day a week, so I always keep cans of various beans in the pantry for quick-to-prepare meals like this. —Deborah Biggs, Omaha, Nebraska
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 10 min.

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 6 tablespoons panko (Japanese) bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup minced fresh cilantro
  • 2 egg whites, lightly beaten
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 1-1/2 teaspoons sugar
  • 2-1/4 cups coleslaw mix
  • 2 green onions, chopped
  • 4 whole wheat hamburger buns, split

Directions

In a large bowl, mash beans. Add the panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into four patties; refrigerate for 30 minutes.
Meanwhile, in a small bowl, whisk the vinegar, 1 tablespoon oil, chipotle pepper and sugar; stir in coleslaw mix and onions. Chill until serving.
In a large nonstick skillet, cook burgers in remaining oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with slaw. Yield: 4 servings.
Originally published as Black Bean Burgers with Chipotle Slaw in Healthy Cooking December/January 2013, p62

Nutritional Facts

1 burger: 327 calories, 10g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 48g carbohydrate (9g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat, 1 lean meat.

  • 1 can (15 ounces) black beans, rinsed and drained
  • 6 tablespoons panko (Japanese) bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup minced fresh cilantro
  • 2 egg whites, lightly beaten
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 1-1/2 teaspoons sugar
  • 2-1/4 cups coleslaw mix
  • 2 green onions, chopped
  • 4 whole wheat hamburger buns, split
  1. In a large bowl, mash beans. Add the panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into four patties; refrigerate for 30 minutes.
  2. Meanwhile, in a small bowl, whisk the vinegar, 1 tablespoon oil, chipotle pepper and sugar; stir in coleslaw mix and onions. Chill until serving.
  3. In a large nonstick skillet, cook burgers in remaining oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with slaw. Yield: 4 servings.
Originally published as Black Bean Burgers with Chipotle Slaw in Healthy Cooking December/January 2013, p62

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MY REVIEW
Dioptase User ID: 1776920 222236
Reviewed Mar. 7, 2015

"I make these often. I bake them in the oven instead of in a skillet. They get a little crispy and YUM! I also use a different slaw for a sweeter taste. I use a dressing from a TOH Light & Tasty Broccoli Cauliflower recipe. We are trying to cut down on fat and cholesterol and this is so great, you'd never know it was good for you."

MY REVIEW
mjlouk User ID: 1712085 106670
Reviewed Dec. 5, 2012

"This was better than I expected. My meat eating husband ate all of his and said it wasn't bad. If I make it again I might add some taco seasoning to the burger mixture to jazz it up a little bit."

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