AuthorCassandra FinchOne 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.
Ingredients
Directions
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.
Notes
How to up the flavor
Let the beans shine. When forming them into patties make sure pieces of the beans are still visible. Sometimes bean burgers are too mushy. Don’t overwhelm your beans with too much flour.
So are you going to give this delicious pinto bean corn burger a try? Let me know how it turned out in the comments below.
Cassandra
Additional Blog Posts
You Better Werk that Meal Calendar!
Meal prep even when you're stuck inside. I see you with those yoga pants, t-shirt, and bushy eyebrows. Yes, if you're like me, all this self-isolation from COVID-19 has taken a toll on your appearance. I too have settled into a rhythm of what I call nouveau leisure....
4 Tips to Help You Eat Vegetables All the Time
If you've ever done a Google search on how to eat vegetables consistently, you're bound to find plenty of experts who say meal prep is the answer or others who swear by juicing. I admit that meal prepping a whole week's worth of vegetables has never turned me on, and...
Why You Should Take Your Tech off the Table
Raise your hand if you feel me on this one: Constantly checking your email, Facebook page, or whatever the latest update is on your phone while you’re eating. I notice when I do this, I don’t entirely enjoy my meal. Come on, should we really be texting and enjoying...
