Jalapeņo-Red Bean Burgers Recipe - Cooking Index
Jalapeņo-Red Bean Burgers Recipe - Cooking Index
| 1 teaspoon | 5ml | Vegetable oil |
| 1/2 cup | 31g / 1.1oz | Finely-chopped onion |
| 1/2 cup | 31g / 1.1oz | Chopped seeded plum tomato |
| 1 teaspoon | 5ml | Minced jalapeño chili |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Chili powder |
| 1 | Kidney beans - (15 to 16 oz) - rinsed, well drained | |
| 1/4 cup | 36g / 1.3oz | Dry breadcrumbs |
| 6 tablespoons | 90ml | Barbecue sauce |
| 1 tablespoon | 15ml | Egg white - beaten to blend (large) |
| 4 | Grain buns - toasted | |
| 4 tablespoons | 60ml | Grated reduced-fat cheddar cheese |
| 4 | Lettuce leaves | |
| 4 | Tomato slices |
Heat oil in medium nonstick skillet over medium heat. Add next 5 ingredients; saute 5 minutes. Cool slightly.
Using fork, coarsely mash beans in medium bowl. Mix in onion mixture, breadcrumbs, 2 tablespoons barbecue sauce and egg white. Shape mixture into four 1/2-inch-thick patties. (Can be prepared 4 hours ahead. Cover and chill.)
If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sauteing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
Place burgers on bun bottoms. Spread 1 tablespoon barbecue sauce over each. Sprinkle with cheese. Top with lettuce, tomatoes and bun tops.
This recipe yields 4 servings.
Per serving: calories, 254; total fat, 5 g; saturated fat, 1 g; cholesterol, 3 mg.
Source:
Bon Appetit, July 1999
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