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#1: Southwest Pinto Bean Burgers with Chipotle Mayonnaise
Ingredients
- Burgers:
- 1/2 cup diced onion
- 1/2 cup dry breadcrumbs
- 1/4 cup chopped cilantro
- 2 tablespoons minced seeded jalapeño pepper
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 large egg
- 1 (15-ounce) can pinto beans, drained
- 1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
- Chipotle Mayonnaise:
- 1/4 cup low-fat mayonnaise
- 1 teaspoon canned minced chipotle chile in adobo sauce
- Remaining ingredients:
- 1 tablespoon canola oil
- 4 (1 1/2-ounce) whole wheat hamburger buns, toasted
- 4 romaine lettuce leaves
Preparation
- To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
- To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
#2: Open-Faced Turkey Patty Melt
Ingredients
- 1 teaspoon olive oil
- 1 cup vertically sliced Vidalia or other sweet onion
- 1/4 cup part-skim ricotta cheese
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 pound ground turkey breast
- 1 large egg white
- Cooking spray
- 4 (1-ounce) slices reduced-fat Swiss cheese
- 4 slices light rye bread
- 1/4 cup country-style Dijon mustard
Preparation
- Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl.
- Preheat broiler.
- Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts and patties are done.
- Place bread slices in a single layer on a baking sheet; broil 2 minutes or until toasted. Spread 1 tablespoon mustard on each bread slice; top each serving with 1 patty. Divide onion mixture evenly among sandwiches.
#3: Portobello Mushroom Burgers
Ingredients
- 4 portobello mushroom caps, stems trimmed
- Salt and pepper
- 4 slices Cheddar
- 4 green-leaf lettuce leaves
- 4 slices tomato
- 4 whole-wheat hamburger buns
Preparation
- 1. Preheat broiler to high and set oven rack to second-highest position. Line a baking sheet with heavy-duty foil.
- 2. Mist mushroom caps with cooking spray and sprinkle with salt and pepper. Place on baking sheet and broil until softened and browned, turning once, about 10 minutes total. Place a slice of cheese on rounded side of each cap and broil until cheese is bubbling.
- 3. Place a lettuce leaf and a tomato slice on bottom half of each bun. Top with a mushroom cap and other half of bun. Serve immediately.
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