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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Haven't tried this. Saving it for when my vegetarian friends comes to visit. Ingredients:
15 ounces pinto beans, rinsed and drained |
1 teaspoon ground cumin |
1 teaspoon chipotle chile in adobo, minced |
1/2 cup salsa |
1 slice pickled jalapeno pepper, cut and minced |
2 tablespoons olive oil |
5 tablespoons plain dried breadcrumbs |
4 hamburger buns, warmed |
4 lettuce leaves |
cilantro, onion & sour cream (optional) |
Directions:
1. In medium bowl, with potato masher, mash pinto beans until smooth. Stir in cumin, chipotle, pickled jalapeno, 2 tbsp salsa, and 2 tbsp breadcrumbs until combined.
2. Place remaining 3 tbsp breadcrumbs on sheet of waxed paper. With floured hands, shape bean micture into four 3-inch round burgers; coat with breadcrumbs.
3. In nonstick, 12-inch skillet, heat oil over med-high heat. Add burgers and cook until slighlt browned on both sizes, about 8 minutes, turning burgers halfway through cooking.
4. Spoon remaining 1/2 cup salsa on bottom halves of buns. Top with lettuce and burgers. Serve burger with cilantro, onion, and sour cream if desired.
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