Corn and Two-Bean Burgers with Chipotle Ketchup

These burgers are as hearty and juicy as anything you could make with beef!

Rinse and drain one (15-ounce) can of kidney beans and one (15-ounce) can of black beans - make sure to drain them well, so your final burgers aren't watery. Partially mash the beans together in a large bowl with the back of a fork.

Add 1/3 cup breadcrumbs, 1/4 cup canned corn (drained), 1/4 cup finely chopped onion and the equivalent of one egg using egg replacer (such as Ener-G).

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Form your bean mixture into 4 equal patties of about 1/2 an inch thick. Cook in the skillet for 4 minutes on each side.

While the burgers are cooking, combine 1/3 cup ketchup (Organicville's is certified vegan!), 1 teaspoon agave nectar (in place of honey), 1 teaspoon lime juice, 1/2 tsp. chipotle chile powder, and 1/2 teaspoon cumin.

Chipotle chile powder has a nice kick and smokiness to it that regular chile powder doesn't provide, so definitely try give a look for it - check the Mexican section of your grocery store.

For the buns, you can use Kaiser rolls or hamburger buns. I did find vegan kaiser rolls in Whole Foods' bakery section, but I preferred to use the whole wheat hamburger buns from Rudi's Organic Bakery.

So, on the bottom of each of 4 (2-ounce) buns or rolls of your choice, spread about 1 and 1/2 tablespoons of the ketchup mixture. Top with one burger pattie. You could also top with lettuce leaves and tomato slices, if you like. Each burger is 450 calories.

Cost:
canned kidney beans $1.79
canned black beans $1.79
canned corn $0.89
lime $0.59
chipotle chile powder $6.99
hamburger buns $3.99