Southwestern Pinto Bean and Veggie Burgers with Slaw Recipe Kitchen

Southwestern Pinto Bean and Vegetable Burgers with Slaw

Difficulty: Simple
Servings: 4
Nutritional Facts per Serving
Serving size: 1 of 4
Calories: 634
Total Fat: 36g
Saturated Fat: 8g
Carbohydrates: 65g
Dietary Fiber: 14g
Sugar: 16g
Protein: 17g
Cholesterol: 68mg
Sodium: 933mg
Total Time: 1 hour 5 minutes (includes time to chill and cool)
Active Time: 30 minutes

Searching for a flavorful vegetarian burger for your next meal? These southwestern-style burgers, packed with pinto beans for protein and studded with sweet corn, offer a satisfying alternative to traditional patties. Each patty is lightly coated in cornmeal before frying, creating a crisp exterior that encloses a creamy, flavorful center.

Burger Ingredients:

• 3/4 cup frozen corn
• 1 tablespoon plus 2 teaspoons olive oil
• 1 red bell pepper, finely diced
• 1 medium shallot, chopped small
• Kosher salt and freshly ground black pepper
• 2 teaspoons minced chipotle in adobo sauce
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 large garlic clove, minced
• One 15-ounce can pinto beans, rinsed, drained, and patted dry
• 1 large egg
• 1/2 cup Cheddar cheese, diced fine (about 2 ounces)
• 6 tablespoons cornmeal

Slaw Ingredients:

• 1/2 cup chopped cilantro
• 2 tablespoons mayonnaise
• Juice from 1 lime
• 1 small serrano chile, minced (optional remove seeds for less heat)
• Kosher salt
• 2 cups pre-shredded coleslaw blend
• 1 ripe avocado, cut into 812 slices (for serving)

Instructions:

1. Prepare the Burger Mixture: Cook the frozen corn according to package directions and set aside to cool.
2. Meanwhile, heat 2 teaspoons olive oil in a skillet over medium heat. Add the diced bell pepper and shallot, season lightly with salt, and cook, stirring frequently, until the bell pepper softens, about 4 minutes. Add the cooked corn, chipotle in adobo, coriander, cumin, and garlic; cook for another minute, stirring. Transfer to a large bowl and cool for about 15 minutes.
3. In a food processor, combine the pinto beans, egg, and 1/4 cup of the cooled vegetable mixture. Pulse until just creamy but still slightly chunky you don't need a totally smooth puree. Scrape the beans into the bowl with the remaining vegetables. Add the Cheddar, 3 tablespoons cornmeal, 1/2 teaspoon kosher salt, and several turns of black pepper. Mix until well combined.
4. Form the mixture into four patties, about 4 inches wide. Pour the remaining 3 tablespoons cornmeal onto a plate and gently press each patty into it so they are evenly coated. Arrange the patties on a tray and refrigerate about 20 minutes, until chilled and firmer to the touch.
5. Make the Slaw: In a bowl, stir together the cilantro, mayonnaise, lime juice, minced serrano (if using), and salt to taste. Toss in the coleslaw blend until well coated. Chill until ready to serve.
6. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium. Cook the patties until golden brown on one side, about 3 minutes. Flip carefully and cook until the other side is golden and the cheese is melted, 2 to 3 minutes more.
7. Serving: Arrange avocado slices on each plate, place a burger patty on top, and spoon a generous portion of slaw over each burger before serving.