Pinto Bean Burgers

If there is a time where you have a lot of pinto beans left over, here is a great recipe to use them up. I was so impressed with this that I will be making this recipe as a dip for parties and gatherings. Love that it is vegan too. I found the recipe off of yummly.com, to be honest, I just googled pinto burgers and this was one of the first sites to pop up. Hope you enjoy it and if so, share my blog with others. 


Pinto Bean Burgers

Ingredients


15 oz pinto beans (rinsed and drained- if in a can).
1 tsp. ground cumin
1 tsp. chipotle chile (adobo minced)- I omitted this as my husband does not like too much of the smoky taste.
1/2 cup salsa
1 slice jalapeno pepper (pickled pepper cut and minced)
2 Tbs. olive oil
5 Tbs. Breadcrumbs- Plain dried ( These can be gluten free or vegan) 
4 hamburger buns
4 lettuce leaves
cilantro

 Olivia trying the beans before mashing them. 

 My Juliana.

Method:

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 mixture 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 slight browned on both sizes, about 8 minutes, turning burgers halfway through cooking.

Note: The burger on the left, I flipped too early and it broke. 

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.

Olivia loves the burger.

**Note- This makes a really great bean dip for chips. **