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:
- Prepare the Burger Mixture: Cook the frozen corn according to package directions and set aside to cool.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
