This upcoming weekend is all about the barbecue for me, so I wanted to make something to toss on the grill with the vegetable kabobs. Nothing worse than having nothing to eat but chips all day (especially when there are cocktails in the mix)! I made these pinto burgers this morning, since the temps are going to reach the mid 90’s today and tomorrow. Cook before the sun gets too hot! Sorry for the lack of photos, I’ll try to add some from the luau I’m taking them to on Saturday. Here’s what I came up with, varying the original recipe from How to Cook Everything Vegetarian:
4 c cooked pinto beans (just under a pound if you cook them from dry) or 2 cans, well-drained
2 onions, quartered if you have a food processor, finely minced if you don’t
1 c rolled oats
2 T each of chilli powder, cumin, and dried oregano
2 eggs or substitute1c mashed potatoes, or 1c cooked oatmeal, or 1/2c Vegannaise, or 1c tofu. I think tomato paste would work too, and give some more depth to the flavor. Someone try it and report back!
1/3- 2/3 c salsa of your choice (I used Trader Joe’s Salsa Autentica because I happened to have it. Curious about how chunkier salsa would taste and affect the texture.)
big handful of fresh cilantro
salt and pepper to taste
1. If at all humanly possible, puree the onions and cilantro. I did this in two batches in the 2 cup food chopper attachment for my blender. If not, mince them as finely as possible.
2. Either mash everything together with a potato masher like I did (time-consuming but kinda fun), or put it in the food processor (fast and fun) and pulse until chunky but not pureed, adding a little more salsa if it’s too dry (unlikely for this recipe) to produce a moist but not wet mixture. Taste and adjust the seasonings.
3. Let it rest for a few minutes before you shape into patties. If your kitchen has reached a temperature of 85 or more degrees (like mine did), you may want to put it in the fridge for 10 minutes. With wet hands, shape into whatever size patties you want (I made them about 1/3c each and got over a dozen patties). Let them rest again if you can be that patient. This is a good opportunity to wash some dishes.
4. Brown in a non-stick skillet, or lightly oiled cast iron skillet over medium heat, about 5 minutes for each side. I found it helpful to lightly squish them with a spatula after flipping them over. Keeps them from being too thick and not cooking through.
Eat up! I found that these were great with a little mayo and some pineapple salsa that I accidentally stole from my roommate. I really thought it was mine, I swear! But now I know what else to take to that luau 😉