Page 167 - One-Dish Meals

Pinto-Bean Burgers

These zesty burgers are a family-friendly solution when you need to have
dinner on the table fast.
P R E P 15 minutes C O O K 8 minutes M A K E S 4 main-dish servings

1
1 can (15 to 15 ⁄2 ounces) pinto 5 tablespoons plain dried
beans, rinsed and drained bread crumbs
1 teaspoon ground cumin 2 tablespoons olive oil
1 teaspoon minced canned chipotle 4 hamburger buns, warmed
chile in adobo (see Tip, page 158)
4 lettuce leaves
1 slice pickled jalapeño chile, minced
cilantro leaves, sliced red onion, and
1
2 tablespoons plus ⁄2 cup mild salsa sour cream (optional)
1. In medium bowl, with potato masher, mash beans until almost smooth.
Stir in cumin, chipotle, jalapeño, 2 tablespoons salsa, and 2 tablespoons
bread crumbs until combined.

2. Place remaining 3 tablespoons bread crumbs on sheet of waxed paper.
With floured hands, shape bean mixture into four 3-inch round burgers;
coat with bread crumbs.

3. In nonstick 12-inch skillet, heat olive oil over medium heat until hot.Add
burgers and cook about 8 minutes or until lightly browned on both sides and
heated through, turning burgers over once halfway through cooking.

1
4. Spoon remaining ⁄2 cup salsa on bottom halves of buns; top with lettuce
and burgers.Serve burgers with cilantro,red onion,and sour cream if you like.
E A C H S E R V I N G About 350 calories | 11 g protein | 51 g carbohydrate | 11 g total
fat (2 g saturated) | 0 mg cholesterol | 775 mg sodium.

Salads & Sandwiches 167