Thursday, September 4, 2014

Southwest Pinto Bean Burger

We love trying out new vegan burgers and especially like burgers made with beans.  The sauce makes this extra special.  I could only find Adobo Salsa and it worked out fine for the sauce.

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.

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