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SOUTHWEST FIRE ROASTED CHIPOTLE VEGGIE BURGER
SOUTHWEST FIRE ROASTED CHIPOTLE VEGGIE BURGER
SOUTHWEST FIRE ROASTED CHIPOTLE VEGGIE BURGER
SOUTHWEST FIRE ROASTED CHIPOTLE VEGGIE BURGER

SOUTHWEST FIRE ROASTED CHIPOTLE VEGGIE BURGER

Yield
24 portions
Portion Size
1 burger
Ingredients: Measure:
6 cups
Brown sugar
1-1/2 cups
White wine vinegar
3/4 cup
Chipotles in adobo, pureed
1/3 cup
Black beans, drained and heated, divided
6 cups
4 cups
Sweet corn kernels
4 cups
Shredded Monterey Jack cheese
2 cups
Panko bread crumbs
4 cups
Egg yolks
16
Salt
3 tbsp
Provolone cheese
24 slices (1 oz each)
Pure Wesson® Vegetable Oil for searing, as needed
Dill pickle sandwich slices
48
Kettle cooked potato chips
12 cups
Hamburger buns, split
24

Directions

  1. Make CHIPOTLE KETCHUP: Combine all ingredients in large saucepan over medium-low heat.

  2. Cook for 20 minutes or until thickened, stirring often. Cool and refrigerate until service.

  3. Make PATTIES: In a robot coupe, blend 3 cups black beans into a thick paste.

  4. Transfer to large bowl; add remaining beans. Lightly mash whole beans with a fork or potato masher. Add tomatoes, corn, Monterey Jack cheese, bread crumbs, egg yolks and salt to bean mixture; combine well.

  5. Shape into 7-ounce patties. Cook patties in a skillet or on a flat top in vegetable oil for 2 to 3 minutes per side or until lightly browned and an internal temperature of 165°F is reached.

  6. Top each patty with a provolone cheese slice. Place under salamander until cheese is melted.

  7. To Make One Serving: Spread 1/2 tablespoon Chipotle Ketchup on both top and bottom halves of bun.

  8. On the bottom bun, layer one patty, two pickle slices, 1/2 cup kettle chips and bun top.

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