Thursday, September 4, 2014
Southwest Pinto Bean Burger
Southwest Pinto Bean Burgers with Chipotle Vegan Mayo
Adapted from Web
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced and seeded jalapeno pepper
2 tablespoons vegan sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 replacement for large egg
1 15 oz. can pinto beans, drained
1 8 oz. can no salt-added whole kernel corn, drained
Chipotle Vegan Mayonnaise
1/2 cup vegan mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce (I could only find
Adobo salsa so I added couple tablespoons of that)
Oil for frying, buns and romaine leaves.
To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2” patty, and refrigerate for 10 minutes.
To prepare chipotle vegan mayo, combine vegan mayo and 1 teaspoon chipotle in a small bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayo, 1 lettuce leaf and top half of bun. **We added fresh avocado slices.