Mexican Pinto Bean Burgers With Fresh Guacamole And Corn Pico De Gallo

Meatless All Day

Posted by GMC Group

About

These burgers can be vegan if you use a soy Cheddar. If you’re not a fan of cilantro, swap in fresh parsley leaves. ❡ For ease, prepare the condiments before whipping up the burgers. Use a not-too-ripe tomato in the guacamole so the fruit holds together once you remove the seeds. Prepare the guac right before serving and cover it with a piece of aluminum foil or plastic wrap pressed down on the surface to prevent browning. Wearing rubber gloves makes mincing the jalapeño more comfortable. Unlike the tomato for the guacamole, choose a ripe, juicy one for the pico de gallo.

Serves 4; makes about 11⁄2 cups guacamole and 3⁄4 cup pico de gallo

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You Will Need (32 things)

  • For the guacamole

  • 2 ripe Avocado
  • 1 Diced Tomatoes (seeds removed)
  • ¼ cup Finely chopped Red Onions
  • 2 tbsp Finely chopped fresh Cilantro leaves
  • 2 tbsp Fresh-squeezed, strained Lime Juice
  • 1 tsp Minced Jalapeños (seeds and membranes removed)
  • ½ tsp Coarse Salt
  • 5 Grinds Black Pepper

  • For the corn pico de gallo

  • ¾ cup Diced Tomato (with seeds)
  • ¼ cup Corn kernels (if frozen, thawed and drained)
  • 2 tbsp Finely chopped Red Onions
  • 1 tbsp Fresh-squeezed, strained Lime Juice
  • 1 tbsp Finely chopped fresh Cilantro leaves
  • 1⁄8 teaspoon coarse Salt
  • 3 Grinds Black Pepper

  • For the Mexican pinto bean burgers

  • One 15-ounce can Pinto Beans , rinsed and drained
  • 1 cup Panko breadcrumbs
  • ¼ cup shredded mild Cheddar Cheese
  • ¼ cup Finely chopped Red Onions
  • 1 tbsp Finely chopped fresh Cilantro leaves
  • 1 tbsp Ketchup
  • 1 tbsp Liquid from canned Chipotle chiles en adobo
  • ¾ tsp Coarse Salt , divided
  • ½ tsp Ground Cumin
  • 5 Grinds Black Pepper , divided
  • 1⁄8 teaspoon ancho chile Chilli Powder
  • 1⁄8 teaspoon ground Coriander
  • ¼ cup Vegetable Oil , divided
  • 4 Burger Buns , split and toasted

Steps (4 steps, 60 minutes)

  1. 1

    1⁄2 cup diced tomatoes (seeds removed)
    1⁄4

    1⁄2

    3⁄4
    1⁄4

    Make the guacamole
    Combine all of the ingredients in a medium bowl and set aside.
    Make the pico de gallo
    Combine all of the ingredients in a medium bowl and set aside.

  2. 2

    Make the pinto bean burgers

    Combine the first 12 ingredients in the bowl of a food processor; purée until the mixture comes together, about 20 seconds. Turn out into a bowl, and gently knead with your hands. Form the mixture into four 1⁄2-inch-thick patties and indent the center of each a bit with your fingers.

  3. 3

    Heat half of the oil in a 12-inch, heavy, nonstick sauté pan over medium-high heat. When hot, add the burgers and cook until golden brown on both sides, turning over halfway through and using the remaining oil when the pan gets dry, about 8 minutes total.

  4. 4

    Place a patty on half of each bun. Top each patty with a couple of tablespoons of guacamole and about 11⁄2 tablespoons of pico de gallo. Serve immediately.

    Serving suggestions: Loaded with flavor, these burgers would pair well with watermelon slices squeezed with fresh lime and sprinkled with chile powder; a margarita or limeade alongside wouldn’t hurt. For dessert, try Mexican chocolate brownies (brownies with vanilla and cinnamon).

    Try This: Removing the seeds from tomatoes for guacamole is a must—you don’t want wet, gloppy seeds in the creamy dip! Here’s how to do it: Use a serrated knife to slice each tomato in half crosswise. Then, over the sink, gently squeeze out the seeds. Alternatively, use your fingers to scrape them out.