Corn and Two-Bean Burgers With Chipotle Ketchup

You can easily make these from scratch in the time it takes to defrost a frozen veggie burger. The sweet-smoky-spicy ketchup in this recipe is a decidedly Southwestern flavor, and also pairs quite well with sweet potato fries. Other toppings, though, could take the patties in a totally different direction: Try a spicy brown mustard or pesto mayonnaise.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Burger

• 2  tablespoons olive oil
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄3 cup  dry breadcrumbs
• 1⁄4 cup  canned whole-kernel corn, drained
• 1⁄4 cup  chopped onion
• 1  large egg

• Ketchup

• 1⁄3 cup ketchup
• 1  teaspoon honey
• 1  teaspoon lime juice
• 1⁄2 teaspoon  dried chipotle powder
• 1⁄2 teaspoon ground cumin

• Remaining ingredients

• 4 (2 ounce)  kaiser rolls or 4 (2 ounce)  hamburger buns
• 4  lettuce leaves (optional)
• 4  slices tomatoes (optional, 1/4-inch-thick)

Directions

1. To prepare burgers, heat oil in a large nonstick 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.
3. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
4. To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
5. Spread 1 tablespoon ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice (if desired), and top half of bun.