Pinto Bean Burgers
Instructions:
- These zesty burgers are a family-friendly solution when you need to have dinner on the table fast.
- 1 can (15 to 151â„2 ounces) pinto beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon minced canned chipotle chile in adobo
- 1 slice pickled jalapeño chile, minced
- 2 tablespoons plus 1â„2 cup mild salsa
- 5 tablespoons plain dried bread crumbs
- 2 tablespoons olive oil
- 4 hamburger buns, warmed
- 4 lettuce leaves
- cilantro leaves, sliced red onion, and sour cream (optional)
- In medium bowl, with potato masher, mash beans until almost smooth. Stir in cumin, chipotle, jalapeño, 2 tablespoons salsa, and 2 tablespoons bread crumbs until combined.
- Place remaining 3 tablespoons bread crumbs on sheet of waxed paper. With floured hands, shape bean mixture into four 3-inch round burgers; coat with bread crumbs.
- In nonstick 12-inch skillet, heat olive oil over medium heat until hot.Add burgers and cook about 8minutes or until lightly browned on both sides and heated through, turning burgers over once halfway through cooking.
- Spoon remaining 1â„2 cup salsa on bottom halves of buns; top with lettuce and burgers. Serve burgers with cilantro, red onion, and sour cream if you like.
- P R E P 15 minutes
- C O O K 8 minutes
- MA K E S 4 main-dish servings