Pinto Bean Burgers Recipes

Steps:

• For the burgers: Cook the corn according to the package directions; set aside.
• Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
• Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
• Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
• For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
• To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.

Steps:

• In medium bowl, with potato masher, mash pinto beans until smooth. Stir in cumin, chipotle, pickled jalapeno, 2 tbsp salsa, and 2 tbsp breadcrumbs until combined.
• Place remaining 3 tbsp breadcrumbs on sheet of waxed paper. With floured hands, shape bean micture into four 3-inch round burgers; coat with breadcrumbs.
• In nonstick, 12-inch skillet, heat oil over med-high heat. Add burgers and cook until slighlt browned on both sizes, about 8 minutes, turning burgers halfway through cooking.
• Spoon remaining 1/2 cup salsa on bottom halves of buns. Top with lettuce and burgers. Serve burger with cilantro, onion, and sour cream if desired.

Steps:

• Put 2 cups cooked pinto beans into a food processor along with 1 cup sliced mushrooms, 1 tablespoon cumin, 1/3 cup quick-cookiong oats, and salt and pepper to taste. Process until slightly grainy Put bean mixture into a bowl and mix with 1 egg and 1/4 cup chopped cilantro Form into patties and cook for 3 to 4 minutes per side Serve on whole grain buns with desired toppings