One bite of this spicy pinto bean corn veggie burger and your mouth will tingle with the warmness of chipotle, cumin, and cilantro. I think we sometimes pass up pinto beans for black beans in our veggie burgers out of habit. After making this recipe you'll wonder where have pinto bean burgers been all your life. They're that perfect!
To prepare the burgers, drain beans and coarsely mash in a large bowl with fork or potato masher. Set the beans aside.
Take about 1 tbsp of the oil and sauté the onions, green pepper and jalapeno for 5 minutes until tender. Add the garlic, thyme, chipotle pepper, chili powder, cumin, and tomato paste to the onion mixture. Stir and continue to saute the mixture for 3 more minutes and transfer to a large bowl.
To the bowl add the corn kernels, chopped cilantro, rolled oats, ground flaxseed, barbecue sauce, and mix together. If the mixture seems too loose gradually add a little more oats until it firms up. You should be able to form a ball with your hands.
Take the mixture, pat it down into a small casserole dish, and place in the fridge for at least 30 minutes. This helps the flavors meld together and thicken the ingredients even more.
When you’re ready to begin cooking, preheat your oven to 375 degrees and shape the pinto bean mixture into 4 equal patties.
Coat a large skillet with remaining grapeseed oil over medium-high heat. Once the skillet is hot, add the patties to the pan, brown them on the underside for about 3-4 minutes, flip them over and set the pinto bean burgers inside the oven for about 5 additional minutes.
Finish the patties inside the oven until both sides are nice and brown. Do not overcook.
To assemble the burgers, place on buns. Top with lettuce, red onion, tomatoes and your favorite condiments: barbecue sauce, ketchup or salsa.
Servings 0