Prep 20 mins
Cook 30 mins
The chipotle peppers add a smoky flavor that goes well with the pinto beans.
- 2 tablespoons extra virgin olive oil
- 1 cup onion, finely chopped
- 1⁄2 teaspoon salt
- 2 garlic cloves, minced
- 1 chipotle chile in adobo, minced (usually in a can)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1 (15 ounce) can pinto beans, drained and rinsed or 1 1⁄2 cups pinto beans, cooked
- 3⁄4 cup breadcrumbs
- 2⁄3 cup water (bean cooking liquid works too)
- Heat olive oil in large non-stick skillet over medium heat.
- Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened.
- Add garlic, chipotle chile, cumin and oregano.
- Cook, stirring often, 1 minute.
- Add a third of the beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans.
- When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky.
- Stir in last third of beans, and mash lightly.
- Cook, stirring constantly, until mixture is very thick and mostly dry.
- Transfer beans to mixing bowl to cool, about 15 minutes.
- Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed.
- Spread remaining breadcrumbs on plate.
- Using spoon, drop bean mixture by one-sixths into breadcrumbs.
- Sprinkle tops with breadcrumbs, and form into 6 patties of equal size.
- Place patties on clean plate.
- Refrigerate at least 30 minutes, or until firm.
- Heat remaining 1 Tbs. oil in nonstick skillet over medium heat.
- Add patties, and cook until golden, about 3 minutes per side.
The deep chipotle flavor in this is amazing. I expected it to be spicy (never had chipotle peppers before), but instead the flavor has a great smokey warmth. This is a vegan burger recipe even meat-eaters will love. Leftover patties freeze well for quick future meals.