A refreshing and flavorful alternative to a traditional burger.
PINTO BEAN AND CORN BURGERS
1 onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons cumin powder
1/2 teaspoon smoked paprika
1 to 2 teaspoons chile powder
salt and freshly ground black pepper to taste
2 (15-ounce) cans pinto beans
2/3 cup rolled oats
3/4 cup corn kernels
cornmeal as needed
hamburger buns and toppings as desired
In a medium skillet, saute onion and garlic in olive oil until softened and fragrant, about 10 minutes. Add the cumin, paprika, chile powder, salt and pepper to taste and cook, stirring, for 1 minute. Remove from heat and stir in 2 cups of the beans.
In a food processor, pulse the oats a few times and then add the sautéed onion-bean mixture. Process until well combined but still somewhat chunky.
Transfer mixture to a mixing bowl. Add the remaining cup of beans and the corn and mix well with your hands. If the mixture is too wet to form into patties, add some cornmeal.
Shape mixture into patties, chill until firm. Heat skillet over medium heat, cook patties until heated through and lightly browned.
Recipe adapted from The Northwest Arkansas Democrat Gazette, May 2016