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Black Bean Burgers with Chipotle Slaw

 Black Bean Burgers with Chipotle Slaw
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
4 ServingsPrep: 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

2 of 2

Black Bean Burgers with Chipotle Slaw (continued)

Directions (continued)

  • medium heat for 3-5 minutes on each side or until a thermometer
  • reads 160°. Serve on buns with slaw. Yield: 4 servings.
Nutritional Facts: 1 burger equals 327 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 635 mg sodium, 48 g carbohydrate, 9 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat, 1 lean meat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.