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PINTO BURGERS

Source of Recipe

Ray Hatton, Grand Prairie, TX


Recipe Introduction

A tasty burger for the Vegetarians among us (and for the Pinto Bean lovers, too!)

List of Ingredients

1 lb. dried pinto beans
1 tsp salt
1 1/2 cups uncooked quick cooking oats
1 medium size sweet onion, diced
1 (4.5 oz.) can chopped green chiles, drained
2 lg. eggs, lightly beaten
1 1/4 cups ketchup
3/4 tsp garlic salt
3/4 tsp black pepper
3/4 cup all purpose flour
3/4 cup white cornmeal
1/2 cup vegetable oil
16 hamburger buns
cilantro mayonnaise (recipe below)


Recipe

Place beans with water to cover 2 inches above beans in a Dutch oven. Soak overnight; drain. Cover with water 2 inches above beans, add salt, and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 2 hours, until the beans are tender. Drain and cool. Coarsely mash beans. Stir in oats, onion, chiles, eggs, ketchup, salt, and pepper until well mixed. Chill for 1 hour, covered. Divide into 16 even parts, shape each part into a patty. In a shallow bowl, mix together the flour, and cornmeal. Dredge patties in mixture to coat all over evenly. (At this point, patties can be stacked with waxed paper between each patty, and frozen in a suitable freezer container or bag, to be used within 1 month.) Heat 2 TBSP oil in a skillet over medium-high heat. Cook patties in batches for 3 to 4 minutes on each side, adding more oil as needed. Serve on lightly toasted buns with cilantro mayonnaise, a slice of Monterey Jack cheese, lettuce, and tomato, with chips on the side. Makes 16 patties. To use frozen patties, thaw in refrigerator, and cook as directed. To reheat, bake in a shallow pan at 350ø F. for 25 to 30 minutes.

CILANTRO MAYONNAISE

1 cup mayonnaise
1/4 cup chopped fresh cilantro

Stir together well. Makes 1 cup.