Happy Sunday evening, all… I have a recipe for you! It all started with a 4 for $5 sale on organic beans. And what is one to do with a surplus of beans on hand? Well, making burgers is one option, that’s for sure. Knowing I had both pinto and black beans in my cupboard it seemed only natural to make a spicy southwest burger…
Topped with a creamy hot sauce/Vegenaise concotion… they would be really great with guac and salsa, too!
Southwest Pinto & Black Bean Burgers
1 can pinto beans, drained
1 can black beans, drained
1/2 onion, diced
1/4 – 1/2 c frozen or fresh corn kernels
3 T hot sauce
1/2 t dried cilantro
1/4 t garlic powder
1/4 t Mexican seasoning
1/2 c cornmeal, plus 1/4 c more for coating
1. Preheat oven to 350 degrees F.
2. Mash all ingredients well in a large mixing bowl. Pour reserved cornmeal onto a plate.
3. Form into patties and coat in cornmeal. Place on baking sheet and bake for 25-45 minutes, flipping every 10-15 minutes, until desired consistency is reached.
The key is draining the beans as best you can, otherwise the mixture will be too difficult to form into patties. It would be very tasty to include bell peppers or jalepenos in the burgers, as well, but I didn’t have any today. These aren’t very spicy, so crank up the heat if that’s your thing. Experiment! And enjoy.